1 c. butter, softened
3/4 c. sugar
1 tsp almond extract
2 c. flour
1/2 tsp baking powder
1/4 tsp salt
Glaze:
1 1/2 c. powdered sugar
1 tsp almond extract
4-5 tsp water
sliced almonds
Preheat oven to 400. Cream butter, sugar, and almond extract in a large bowl. Reduce mixer speed to low and add remaining cookie ingredients. Beat for 2 mins or until well mixed.
Roll dough into 1" balls, place 2" apart on ungreased cookie sheet. Flatten each cookie with the bottom of a glass, buttered and dipped in sugar. Bake 7-9 mins or until edges are very lightly browned. Cool 1 min on pan, then remove to wire baking rack to cool completely.
Whisk glaze ingredients together. Spread or drizzle glaze over cooled cookies, and garnish with sliced almonds (icing will set quickly so it is a good idea to put almonds on each cookie immediately after glaze.
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