Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup finely chopped dates
1
cup powdered sugar
2
teaspoons milk
2
teaspoons corn syrup
1/8
teaspoon almond extract
1/8
teaspoon vanilla
1/4
cup sliced almonds, if desired
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Add dates; knead into dough with hands until well combined.
Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, at least 15 minutes.
In small bowl, stir together Frosting ingredients until smooth. Frost cookies. Garnish tops with sliced almonds.
