Almond poppy seed cookies

Almond Poppy Seed Cookies

Yield 24 cookies

Ingredients:

• 1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup all-purpose flour
• 1 tablespoon poppy seeds
• 1/2 cup butter , softened
• 4 ounces cream cheese, softened
• 1 1/2 teaspoons almond extract
• 1 egg
• 1/4 cup sliced or finely chopped almonds, if desired
• 1 cup powdered sugar
• 1 tablespoons freshly squeezed lemon juice
• 2-3 tablespoons water

Directions: 

1. Heat oven to 350 degrees F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 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.
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, lemon juice and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Sprinkle with almonds. Store tightly covered in a single layer at room temperature.

Adapted from: Betty Crocker