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Ingredients
- Cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/3 cup butter, softened
- 1 egg
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon almond extract
- 3 teaspoons milk
- 1 cup sliced almonds
- Almond Glaze
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 5 to 6 6 teaspoons milk
- 2 tablespoons sliced almondS
Preparation
Step 1
Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until dough forms. Divide dough into 3 equal parts; place on ungreased cookie sheets. Press each into 12x3-inch rectangle.
Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; cut into 1-inch diagonal slices. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle with 2 tablespoons almonds