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Prep 50min
Total1hr20min
Servings48
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Ingredients
Cookies
1
cup butter or margarine, softened
1/2
cup powdered sugar
1 1/2
teaspoons grated orange peel
1
teaspoon almond extract
2 1/4
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/2
cup finely chopped slivered almonds
Glaze
1 1/2
cups powdered sugar
1 1/2
teaspoons almond extract
4
to 5 teaspoons water
Topping
1/4
cup granulated sugar
2
teaspoons grated orange peel
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Steps
1
Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 teaspoons orange peel and 1 teaspoon almond extract with electric mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
2
Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3
In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then dip in topping. Place cookies in miniature paper baking cups if desired.
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Tuck these sparkling cookies into colorful mini cupcake liners and place in a fancy candy box for the perfect hostess gift.
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