Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup finely chopped slivered almonds
1/4
cup sugar
3/4
cup butter, softened
1/4
teaspoon almond extract
1/3
cup chocolate creamy ready-to-spread frosting (from 1-lb can)
Assorted decorating gel or icing
Preparation
In small bowl, beat flour, almonds, sugar, butter and almond extract with electric mixer on low speed until dough clings together, scraping bowl occasionally. Divide dough in half; shape each half into rectangle. Wrap dough with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375°F. Work with 1 rectangle of dough at a time; keep remaining dough refrigerated. On floured work surface, roll dough with rolling pin to 1/4-inch thickness. With fluted pastry cutter or pizza cutter, cut into 4x1-inch rectangles; place 1 inch apart on ungreased cookie sheets.
Bake 9 to 13 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 5 minutes.
In small resealable food-storage plastic bag, place frosting; seal bag. Cut small hole in one bottom corner of bag. Squeeze bag to pipe frosting across cookies in wavy line to resemble wire. With decorating gel, place about 5 (1/4-inch) dots along wire for light bulbs.
