BISCUITS WITH ALMOND BUTTER RECIPES

Steps:

• Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F. 
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

Steps:

• 1. HEAT oven to 375°F.
• 2. BEAT almond butter, butter and sugar in large bowl with mixer on medium speed until creamy. Beat in egg, vanilla and almond extract.
• 3. STIR flour, baking soda and salt in small bowl until blended. Beat into creamed mixture until smooth.
• 4. ROLL into balls using 1 tablespoon dough for each. Place 2 inches apart on baking sheet. Pat down slightly. Press 4 to 5 almond slices on top of each cookie.
• 5. BAKE 7 to 9 minutes or until light golden brown. Cool on baking sheet 1 minute. Remove to wire rack to cool completely.