| 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 |
| 1 | package (3 oz) 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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- Heat oven to 350°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. Makes approx. 30 cookies.
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