APRICOT GLAZED SUGAR COOKIES

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all-purpose flour

Glaze Ingredients:

1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon butter, softened
1 to 2 tablespoons fat free Half & Half or milk
1 teaspoon light corn syrup

Garnish Ingredients:

Sliced almonds, toasted, if desired

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Press mixture together with hands; divide into fourths. Shape each fourth into 4 1/2-inch log. Wrap each log in plastic food wrap; refrigerate until firm (at least 1 hour).

Heat oven to 375°F.

Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies with glaze. Garnish with toasted almond slices, if desired.

Recipe Tip
This cookie dough contains no eggs so it may be prepared up to 7 days ahead. Wrap dough tightly in plastic food wrap; store in refrigerator.

Recipe Tip
To toast sliced almonds, heat oven to 350°F. Spread almonds onto ungreased 15×10x1-inch jelly-roll pan. Bake for 5 to 8 minutes, stirring occasionally, or until golden brown.

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