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Prep 60min
Total60min
Servings36
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Ingredients
1
pouch (17.5 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
3
oz (from 8-oz package) 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
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Steps
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.
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For even baking, make sure cookies are of the same shape and size.
You can store these cookies tightly wrapped in the freezer for up to two months.
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