Apricot Glazed Sugar Cookies

Apricot Glazed Sugar Cookies

For the Cookie:

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 tsp almond extract
2 cups flour

For the Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tbsp butter, softened
1 to 2 tbsp half & half
1 tsp light corn syrup

Garnish:
sliced almonds, toasted, if desired


Combine 1 cup butter, sugar, brown sugar, and almond extract in a large bowl. Beat at medium speed until creamy. Reduce the speed to low. Add the flour. Beat until well mixed. Press the mixture together with your hands. Divide into fourths. Shape each fourth into a 4 1/2 inch log. Wrap each fourth in plastic wrap. Refrigerate until firm - at least 1 hour. Heat the oven to 375 F. Cut the logs into 1/4 inch slices using a sharp knife. Place 1 inch apart onto an ungreased cookie sheet. Bake for 6 to 8 minutes or until the edges are lightly browned. Remove to a wire rack to cool completely. Combine all the glaze ingredients in a small bowl. Beat at low speed until creamy and smooth. Frost the cooled cookies with the glaze. Garnish with toasted almonds, if desired.
Makes 6 dozen cookies