Almond Oatmeal Crispies Recipe

Ingredients

1/2

cup butter or margarine, softened

1

package (7 or 8 oz) almond paste (not marzipan)

1

egg

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1

tablespoon water

24

unblanched whole almonds

1/2

cup powdered sugar

1/4

teaspoon almond extract

1

tablespoon water

Preparation

Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.

Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.

Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.

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