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1 c. butter, softened
3/4 c. sugar
1 tsp. almond extract
2 c. self-rising flour

1 1/2 c. powdered sugar
1 tsp. almond extract
4 to 5 tsp. whipping cream

Combine butter, sugar and almond extract in a large mixing bowl; beat
until creamed, about 1 to 2 minutes. Add the remaining ingredients;
beat 1 to 2 minutes more. Scoop the dough into balls; roll in sugar.
Place 2-inches apart on cookie sheet; flatten balls to 1/4-inch
thickness with the bottom of a glass. Bake at 400 degrees for 7 to 9
minutes, or until edges are very lightly browned. Cool 1 minute more
to set on baking sheet. Cool on a wire rack to cool completely.
Stir together glaze ingredients with a wire whisk. Decorate cooled
cookies with glaze.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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