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| 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 |
|
| 1 | cup powdered sugar |
| 1/4 | teaspoon almond extract |
| 5 | to 6 teaspoons milk |
| 2 | tablespoons sliced almonds |
| 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. |
| 2. | 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. |
| 3. | 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. |
| Bake 11 to 13 minutes. |
|
| Toast the almond slices for a nuttier almond flavor. Toast nuts in shallow pan in 350ºF oven about 5 to 10 minutes, stirring occasionally, until golden brown. |
Nutrition Information:
130 ( 50); 6g ( 1 1/2g, 0g); 15mg; 55mg; 18g ( 0g, 12g); 2g 0%; 0%; 0%; 2% 1/2 ; 1/2 ; 0 ; 1 1