I found this cookie recipe in a magazine a few years ago. I haven't changed the recipe at all because they're so pretty and delicious just the way they are.
by Susan Whempner
adapted from Taste of Home magazine
1 cup softened butter
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water
green food coloring (optional)
sliced almonds, toasted
In a large bowl, cream the butter and sugar until light and fluffy, then beat in the almond extract. Combine the flour, baking powder and salt. Gradually, add the dry ingredients to the creamed mixture and mix well. Roll into 1 inch balls.
Place 2 inches apart on an ungreased baking sheet, or use parchment paper. Coat the bottom of a drinking glass with cooking spray and dip the glass in additional sugar. Flatten the cookies with the prepared glass, dipping it in sugar again as needed.
Bake at 400 for 7 to 9 minutes, or until the edges are lightly browned. Cool for a minute before moving to a cooling rack.
In a small bowl, whisk together the powdered sugar, almond extract and enough water to achieve preferred glaze consistency. Tint with green food coloring if you desire. Drizzle glaze over cookies and sprinkle with toasted almonds. Makes about 4 1/2 dozen cookies.