Scandinavian Almond Cookies

Making traditional Scandinavian almond-flavored cookies just got easier by using a cookie mix. MORE+ LESS-

By Betty Crocker Kitchens

November 14, 2008

Cookies

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/3

cup butter, softened

egg

tablespoons Gold Medal™ all-purpose flour

teaspoon almond extract

teaspoons milk

cup sliced almonds

cup powdered sugar

1/4

teaspoon almond extract

to 6 teaspoons milk

tablespoons sliced almonds

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1

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until dough forms. Divide dough into 3 equal parts; place on ungreased cookie sheets. Press each into 12x3-inch rectangle.
2

Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; cut into 1-inch diagonal slices. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3

In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle with 2 tablespoons almonds.

Toast the almond slices for a nuttier almond flavor. Toast nuts in shallow pan in 350ºF oven about 5 to 10 minutes, stirring occasionally, until golden brown.