Ingredients
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
1 1/2
cups powdered sugar
1 1/2
teaspoons almond extract
4
to 5 teaspoons water
1/4
cup granulated sugar
2
teaspoons grated orange peel
Preparation
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.
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.
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.
