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.

Almond Glazed Sugar Cookies

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

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large bowl of an electric mixer, combine butter, sugar, almond extract, flour, and salt; beat together until mixture is smooth and creamy, dough will be thick. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
   
   
3. Shape dough into small balls, about 1” in diameter. Place balls 2 inches apart onto baking sheets. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   
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.)
   
   Bake: 
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 with a metal spatula and place on a wire cooling rack to finish cooling.
   
   Glaze and Topping:
6. In a small mixing bowl, combine confectioner’s 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. Tip: 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
   
   TheBakingPan.com
   
   Adapted from: Land O'Lakes
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