Almond Sparkle Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/3

cup roasted blanched whole almonds

1/4

cup all-purpose flour

1/3

cup coarse sugar

1/2

cup powdered sugar

2

to 3 teaspoons milk

1/4

teaspoon almond extract

Preparation

Heat oven to 350°F.

Meanwhile, in food processor, place almonds. Cover; process with on-and-off pulses until finely ground.

In large bowl, break up cookie dough. Add flour and ground almonds; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

Shape dough into 38 (1-inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets.

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.

In small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.