1 c. butter, softened
3/4 c. sugar
1 tsp. almond extract
2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Glaze:

1 1/2 c. powdered sugar
1 tsp. almond extract
4 to 5 tsp. water
sliced almonds

Heat oven to 400°F. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes). Roll dough into 1-inch balls; place 2-inches apart on cookie sheet. Flatten balls to 1/4-inch thickness with the bottom of a buttered glass dipped in sugar.

Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Stir together all glaze ingredients in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds.

Variation: Omit almonds and use vanilla extract.

Makes 3 1/2 dozen cookies.