Almond Poppy Tea Cookies-adapted from Betty Crocker
Total Time: 20 Minutes
Makes 36 cookies
- 1 pouch sugar cookie mix
- 1/3 cup all-purpose flour
- 1 tablespoon poppy seeds
- 1/2 cup butter, softened
- 3 ounce package cream cheese, softened
- 2 teaspoons almond extract
- 1/4 cup sliced almonds
- 1 cup powdered sugar
- 3-4 teaspoons water
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. Top each flattened ball with 5 sliced almonds arranged to form a star.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
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.