You will love these cookies! A sweet almond glaze tops these delicate almond cookies. They have a slightly crisp, yet chewy texture.
Add a few sliced almonds to decorate the top and they make a pretty cookie to serve.

Recipe adapted from Land O'Lakes Recipes

Ingredients:

Dough:

1 cup unsalted butter, room temperature, plus additional for shaping

¾ cup granulated sugar, plus additional for shaping

1 teaspoon pure almond extract

2 cups all-purpose flour

¼ teaspoon salt

Glaze and Topping:

1½ cups confectioners (powdered) sugar

1 teaspoon pure almond extract

4 to 5 teaspoons water

About ¼ cup sliced almonds

Directions:

1. Preheat oven to 400 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
   
   Dough:
2. In a large bowl, combine butter, sugar, almond extract, flour, and salt; beat together until mixture is smooth and creamy, dough will be thick.
   
   
3. Shape dough into small balls, about 1” in diameter. Place balls 2 inches apart onto baking sheets.
   
   
4. Flatten the cookie balls to ¼ inch with the bottom of a glass that has been buttered and then dipped in sugar (so the dough does not stick to the glass.)
   
   
5. Bake 7 to 9 minutes or until cookies are set and the edges are very lightly browned. Remove from oven and let cookies cool on baking sheet two minutes. Remove cookies from baking sheets and finish cooling on wire racks.
   
   Glaze and Topping:
6. In a small bowl, combine confectioners sugar, almond extract, and enough water to make an easily spreadable glaze.
   
   
7. Spread a small amount of glaze on the top of each cooled cookie, decorate with sliced almonds. Hint: Glaze and decorate just a few cookies at a time since the glaze sets up quickly. If the unused glaze becomes too thick to spread, stir in a few more drops of water.
   
   Makes about 4 dozen cookies
   
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