Glazed Almond Sugar Cookies

Need a new holiday cookie? Whip up this tasty sugar cookie with loads of almond flavoring.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 40

Ingredients

Reynolds™ Parchment Paper
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter or margarine, softened
1/2
cup chopped slivered almonds
1/2
teaspoon almond extract
1
egg
2
cups powdered sugar
1/4
teaspoon almond extract
3
to 7 teaspoons half and half or milk
1/3
cup almond slices, toasted if desired
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
55mg
55%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.