Seriously. Butter. Cream cheese, poppy seeds. Enough said.
Oh, you want me to say more? Ok, I will. These cookies are in my top 10. I won't say top 5, because my raspberry almond shortbread thumbprints are way too good, and are a similar sort of "almond butter cookie" in texture. But I will say that they are pretty darn delicious, and pretty darn addicting. Which isn't fun if you're trying to lose a few pounds.
Oh well, eat a ton of these cookies, and be happy because they are so delicious.
(treadmill to follow).
Almond Poppy Butter Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup all-purpose flour
1 tablespoon poppy seeds
1 cup butter softened
3 oz cream cheese, softened
2 teaspoons almond extract
1 cup powdered sugar
3 to 4 teaspoons milk
Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.