| | Directions |
- Heat oven to 350 degrees F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten 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.
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Servings: 36
|  | | Ingredients | | - | | 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix |
| - | | 1/3 cup Gold Medal all-purpose flour |
| - | | 1 tablespoon poppy seeds |
| - | | 1/2 cup butter or margarine - softened |
| - | | 3 ounces cream cheese, softened |
| - | | 2 teaspoons almond extract |
| - | | 1 egg |
| - | | 1/4 cup sliced almonds - if desired |
| - | | 1 cup powdered sugar |
| - | | 3 to 4 teaspoons water |
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