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Apricot Glazed Sugar Cookies
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1 cup Land O Lakes® Butter, softened

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 tablespoon Land O Lakes® Butter, softened

1 to 2 tablespoons Land O Lakes® Half & Half

1 teaspoon light corn syrup


Sliced almonds , toasted, if desired

How to make

  1. STEP 1

    Combine 1 cup butter, sugar, brown sugar and almond extract in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed.

  2. STEP 2

    Press mixture together with hands; divide into fourths. Shape each fourth into 4 1/2-inch log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely. 

  5. STEP 5

    Combine all glaze ingredients in bowl. Beat at low speed until creamy and smooth. Frost cooled cookies with glaze. Garnish with toasted almond slices, if desired.

Tip #1

- 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.

Tip #2

- To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.

Tip #3

- 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.

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