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Prep 60min
Total2hr0min
Servings24
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Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup finely chopped slivered almonds
1/4
cup sugar
3/4
cup butter, softened
1/4
teaspoon almond extract
1/3
cup chocolate creamy ready-to-spread frosting (from 1-lb can)
Assorted decorating gel or icing
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Steps
1
In small bowl, beat flour, almonds, sugar, butter and almond extract with electric mixer on low speed until dough clings together, scraping bowl occasionally. Divide dough in half; shape each half into rectangle. Wrap dough with plastic wrap; refrigerate 1 hour for easier handling.
2
Heat oven to 375°F. Work with 1 rectangle of dough at a time; keep remaining dough refrigerated. On floured work surface, roll dough with rolling pin to 1/4-inch thickness. With fluted pastry cutter or pizza cutter, cut into 4x1-inch rectangles; place 1 inch apart on ungreased cookie sheets.
3
Bake 9 to 13 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 5 minutes.
4
In small resealable food-storage plastic bag, place frosting; seal bag. Cut small hole in one bottom corner of bag. Squeeze bag to pipe frosting across cookies in wavy line to resemble wire. With decorating gel, place about 5 (1/4-inch) dots along wire for light bulbs.
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