Back Cookie:
1 Cup Butter, softened
3/4 Cup Sugar
1 teas. Watkins Almond Extract
2 Cups Flour
1/2 teas. Watkins Baking Powder
1/4 teas. Salt
Glaze:
1 1/2 Cup Powdered Sugar
1 teas. Watkins Almond Extract
4-5 teas. Water
Sliced Almonds
Heat oven to 400 degrees. Combine butter, sugar and almond extract in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1-2 minutes.) Roll dough into 1 inch balls; place 2 inches apart on cookie sheet. Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar. Bake for 7-9 minutes or until edges are very lightly browned. Cool 1 minute, remove from cookie sheets. Cool completely. Stir together all glaze ingredients in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds. Makes 3 1/2 dozen.
© Copyright 1999 The Rising
Stars Team
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