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1
Combine flour, sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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2
Mix in enough water until flour is just moistened.
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3
Shape dough into ball; divide into fourths.
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4
Flatten each slightly; wrap each in plastic food wrap.
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5
Refrigerate 30 minutes.
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6
Heat oven to 375F.
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7
Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle.
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8
Cut into 4 (8x3)-inch strips.
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9
Place strips onto ungreased cookie sheets.
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10
Combine all filling ingredients in bowl with fork until well mixed.
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11
Shape tablespoonfuls of filling into small logs; place down center of each strip.
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12
Moisten edges of strips with water.
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13
Fold pastry over filling; press edges together with fork.
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14
Prick tops in several places.
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15
Bake 14-17 minutes or until golden brown.
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16
Cool 2-3 minutes on cookie sheets; remove to cooling rack.
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17
Cool completely.
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18
Repeat with remaining pastry and filling.
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19
Combine powdered sugar, almond extract and enough milk for desired glazing consistency.
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20
Drizzle glaze over cooled cookie strips.
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21
Sprinkle with decorator sugar, if desired.
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22
Cut strips into 2-inch lengths.
