Almond Butter Cookies With Frosting

Easy to make almond-butter cookies, frosting optional. The flavor is delicate and very yummy. I am a novice in the kitchen and made these one night in about 30 min on a whim. The frosting hardens quickly, but it's easy to add water and microwave 15-30 seconds to soften it up again for spreading. I found this recipe on the back of the Publix sweet cream butter (unsalted) package; the credits on the package are "Publix Apron's Simple Meals"

• Ready In: 20 mins
• Yields: 15-20 cookies

Ingredients

• Cookies

• 3⁄4 cup butter, softened
• 1⁄2 cup sugar
• 1  egg
• 1  teaspoon  almond extract
• 2  cups all-purpose flour
•  sugar (for flattening cookies)

• Frosting

• 2  tablespoons butter, melted
• 1 1⁄4 cups confectioners' sugar
• 1  teaspoon  almond extract
• 1 -2  tablespoon milk
•  sliced almonds

Directions

1. Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
2. Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
3. Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
4. To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.