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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
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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. 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. 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. 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.
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