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Steps
1
Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
2
Roll dough into about 40 (1-inch) balls. Place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 7 to 9 minutes or until set. Cool; place cookies on cooling racks. Cool completely.
3
In small bowl, stir powdered sugar, 1/4 teaspoon extract and just enough milk until glaze is spreadable but thick. Spread glaze onto each cookie; top with 3 almond slices.
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Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
To toast almond slices, place them on a baking sheet and bake at 375°F for 5 to 7 minutes or until light golden brown.
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