Almond Sparkle Cookies

• Vegetarian

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/2 cup Powdered sugar
  • 1/3 cup Sugar, coarse

• Nuts & Seeds

  • 1/3 cup Almonds, roasted whole

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 3 tsp Milk

Found on pillsbury.com

Description

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 1/3 cup roasted blanched whole almonds
• 1/2 cup all-purpose flour
• 1/3 cup coarse sugar
• 1/2 cup powdered sugar
• 3 to 4 teaspoons milk
• 1/4 teaspoon almond extract

Directions

• 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
• 2 Meanwhile, in food processor, place almonds. Cover; process with on-and-off pulses until finely ground.
• 3 In large bowl, break up cookie dough. Add flour and ground almonds; stir with spoon or hands until well blended.
• 4 Shape dough into 38 (1-inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets.
• 5 Bake 9 to 12 minutes or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• 6 In small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.

Nutrition