1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 teaspoon light corn syrup
Sliced almonds, toasted, if desired
- This cookie dough contains no eggs so it may be prepared up to 7 days ahead. Wrap dough tightly in plastic food wrap; store in refrigerator.
- To toast nuts, spread evenly in shallow baking pan. Bake at 350°F., stirring once, 5-7 minutes or until light areas of nuts begins to brown.