Another Betty Crocker recipe. These are so incredibly good (if you like almonds)! I think I need to go eat another one before I type in this recipe!
1 (1 pound, 1.5 oz) pouch Betty Crocker sugar cookie mix
1/3 cup flour
1 tablespoon poppy seeds
1/2 cup butter, softened
1 (3 oz) package cream cheese, softened
2 teaspoons almond extract, divided
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 – 4 teaspoons water
1 Heat oven to 350. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
2 Roll dough into 1 1/4″ balls. (I used my mini scoop.) Place 2″ apart on ungreased cookie sheets. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star. (Some of my cookies were too small for 5 pieces of almond.)
3 Bake 9 – 11 minutes or until edges are light golden brown. Cool 3 minutes then remove from cookie sheet to wire rack.
4 In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature. (Can also be stored tightly wrapped for up to 2 months in the freezer.)
Yields 36 cookies (I got almost 4 dozen, about 46)