I've made this recipe for 17 years. My glaze is 1 cup powdered sugar, 1 1/2 teaspoons almond extract, and 2-3 teaspoons water. They are delicious. I have an annual cookie exchange where we trade a dozen cookies each. My guests always are asked if they would like to make smaller amounts to exchange and it's an overwhelming no because they all want a dozen of these cookies. I've NEVER had any difficulty with this recipe. I've even changed to vanilla extract for my husband, who does not care for almond. He loves them. I also make the glaze in a zippered bag and cut a small hole in the corner to put the glaze on the cookies. I do place waxed paper on the counter before drizzling the glaze. It's much easier to clean up, if my daughter doesn't get to it first.
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I've made this recipe for 17 years. My glaze is 1 cup powdered sugar, 1 1/2 teaspoons almond...