|
| 1/2 | cup butter or margarine, softened |
| 1 | package (7 or 8 oz) almond paste (not marzipan) |
| 1 | egg |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix |
| 1 | tablespoon water |
| 24 | unblanched whole almonds |
|
| 1/2 | cup powdered sugar |
| 1/4 | teaspoon almond extract |
| 1 | tablespoon water |
| 1. | Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms. |
| 2. | Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough. |
| 3. | Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. |
| 4. | In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies. |
| Bake 10 to 12 minutes. |
|
| Almond paste comes in a tube or a can. You can use either one in this recipe. |
Nutrition Information:
170 ( 70); 8g ( 2 1/2g, 0g); 20mg; 110mg; 24g ( 1g, 15g); 3g 2%; 0%; 0%; 2% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2