Almond Poppy Tea Cookies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup Gold Medal® all-purpose flour

1

tablespoon poppy seeds

1/2

cup butter or margarine, softened

1

package (3 oz) cream cheese, softened

2

teaspoons almond extract

1

egg

1/4

cup sliced almonds, if desired

1

cup powdered sugar

3

to 4 teaspoons water

• 1 Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
• 2 Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
• 3 Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
• 4 In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.