1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/3

cup roasted blanched whole almonds

1/4

cup all-purpose flour

1/3

cup coarse sugar

1/2

cup powdered sugar

2

to 3 teaspoons milk

1/4

teaspoon almond extract

1

Heat oven to 350°F.

2

Meanwhile, in food processor, place almonds. Cover; process with on-and-off pulses until finely ground.

3

In large bowl, break up cookie dough. Add flour and ground almonds; stir with spoon or hands until well blended.

4

Shape dough into 38 (1-inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets.

5

Bake 9 to 12 minutes or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

6

In small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.