| 1 | cup granulated sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 1/3 | cup finely chopped almonds |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | cup powdered sugar |
| 2 | tablespoons water |
| 3 | tablespoons edible glitter (any color) or candy sprinkles |
| 1. | Heat oven to 375ºF. |
| 2. | Mix granulated sugar, butter and egg in medium bowl. Stir in flour, almonds, baking soda and salt. |
| 3. | Divide dough into 3 parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface. Cut with 2- to 2 1/2-inch star-shaped cookie cutter. Place on ungreased cookie sheet. |
| 4. | Bake 6 to 7 minutes or until edges are light brown; Cool completely, about 1 hour. |
| 5. | Mix powdered sugar and water until smooth and a thin spreading consistency. Spread very thinly on cookies. Sprinkle with edible glitter. |
|
| When you don't fill up your cookie sheet, you end up with unevenly baked cookies. If you don't have enough cookie dough to fill a cookie sheet, use an upside-down cake pan instead. |
|
| Who can resist a star sandwich? Spread about 1 tablespoon of ready-to-spread frosting on a cookie; sandwich two cookies, bottoms together. |
Nutrition Information:
60 ( 20 ); 2 g ( 1 g); 5 mg; 40 mg; 9 g ( 0g); 1 g 2 %; 0%; 0%; 0% 1/2 ; 1/2