{ Mouthwatering Almond Cookies }
From Lisa Ellis – original recipe from Julia Allen Lyman
Combine in a bowl:
2 cups butter
1 1/2 cups sugar
1 egg
2 tsp. almond extract
Beat on medium speed for 1 - 2 minutes. Reduce speed to low.
Add other ingredients:
4 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
Mix on low for 1 - 2 minutes until well blended. Dough should be soft but handle-able. Roll dough into 2-inch balls and place 2 " apart on an ungreased cookie sheet. Flatten the balls to 1/4 inch thickness with the bottom of a buttered glass, dipped in sugar. Bake at 375 degrees for 7 - 9 minutes until lightly browned. Do not overbake. Cool for 1 minute on cookie sheet, then remove to cooling racks. Cool completely before glazing – glaze recipe follows.
OR, if you're in a bit of a hurry, used store-bought frosting. I use Betty Crocker Whipped Vanilla Icing, and it tastes just fine!
The final touch is to place 3 sliced or slivered almonds in center in a flower shape.
{ Glaze Frosting }
Stir together with a wire whip:
1 1/2 cups powder sugar
1 tsp. almond extract
4 - 5 tsp. water
Frost each cookie with glaze and decorate with almonds. "Set" glaze before serving or storing.
