Almond Cookie Slices - butter

Method

• Melt butter in a small saucepan.
• Stir in honey, milk and almond extract; set aside to cool.
• Combine 1 1/4 cups of almonds and the brown sugar in a food processor.
• Process just until nuts are texture of coarse meal.
• Add cooled butter mixture to the processor.
• Process until smooth.
• Add flour, cinnamon, baking powder, baking soda and salt.
• Processor just until mixture is combined.
• Scrape into a bowl.
• Stir in remaining 1 1/4 cups almonds.
• Line a 9 x 9 x 2 inch square baking pan with plastic wrap.
• Place dough in pan and pat level.
• Place in freezer for 20 minutes or until firm.
• Heat oven to 350F (180C).
• Lightly coat baking sheets with nonstick vegetable spray.
• Remove the firm dough from pan.
• Starting at any side, cut 1/4 inch slices.
• Arrange on the prepared baking sheets, placing them 1/2 inch apart.
• Bake in a 350F (180C) oven for 18 minutes or just until golden.
• Transfer to wire racks to cool.
• Drizzle with glaze.
• For glaze: Mix together confectioners' sugar and almond extract in a small bowl.
• Gradually stir in 6 teaspons of water or just enough to make a thin glaze.
• Makes 3 dozen cookies.