Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter, softened
1 egg
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
3 teaspoons milk
1 cup sliced almonds
Almond Glaze
1 cup powdered sugar
1/4 teaspoon almond extract
5 to 6 teaspoons milk
2 tablespoons sliced almonds

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until dough forms. Divide dough into 3 equal parts; place on ungreased cookie sheets. Press each into 12x3-inch rectangle.
2. Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute; cut into 1-inch diagonal slices. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle with 2 tablespoons almonds.
High Altitude (3500-6500 ft): Bake 11 to 13 minutes