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
Preparation
Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
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.
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.
