Buttery Almond Sugar Cookies with Crunchy Topping

Instructions

1. 1

   Preheat the oven to 400°F. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5-7 minutes. Beat in the almond extract until fully incorporated.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.

3. 3

   Divide the dough into 1-inch balls and arrange them 2 inches apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip it in granulated sugar. Gently flatten the cookies with the sugar-coated glass, dipping it in sugar as needed.

4. 4

   Bake the cookies for 7-9 minutes, until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 1 minute before transferring them to wire racks to cool completely.

5. 5

   While the cookies cool, prepare the almond glaze. In a small bowl, whisk together the confectioners' sugar, almond extract, and enough water to achieve a drizzling consistency. Tint the glaze with food coloring, if desired. Drizzle the glaze over the cooled cookies and top with toasted sliced almonds.