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1
Preheat oven to 350u00b0F.
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2
Cream butter and granulated sugar until well blended in a large bowl. Add eggs, vanilla extract, and almond extract. Mix well
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3
Combine flour, baking powder, and salt in a separate bowl. Or, if you're lazy like me, pour the flour into the wet mixture. Then add the salt and baking powder on top of the flour and mix them into the flour a bit before mixing it into the wet ingredients. One less bowl to wash makes me a happy baker.
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4
Mix dry ingredients into butter mixture.
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5
Roll dough into 1-inch balls. Position dough on greased cookie sheet and gently press a whole almond into the top of each cookie. For those who don't like nuts, you can leave the almond off the top. I have to make most of them that way in my house for my husband and older daughter.
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6
Bake in preheated oven for 7-8 minutes until edges are golden. Leave on pan to cool for at least 3 minutes. Remove to cooling rack and allow to cool completely.
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7
To make the glaze, mix powdered sugar, almond extract, and 2 teaspoons of the milk in a bowl. Gradually add milk until it is the proper consistency. The glaze should just barely be runny enough to drizzle. If it is too wet it will slide right off the cookies. Add more sugar if it is too runny and more milk if it is too stiff.
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8
Line cookies up and drizzle the glaze on a whole line of cookies at once to make it easier. Allow the drizzle to set for about 1 hour if you want them to be easy to transport. Or enjoy some right away if you can't wait.
