Almond Poppy Tea Cookies

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

  1. 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.
  2. 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.
  3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
  4. 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.
Recipe & Picture from {Betty Crocker}