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 egg

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)