1
cup vanilla creamy ready-to-spread frosting (from 16-oz container)
1/2
teaspoon almond extract
White candy sprinkles or coarse sugar
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Steps
1
Heat oven to 350°F. Shape dough into 36 (1-inch) balls. Place 2 inches apart on ungreased cookie sheet.
2
Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
3
In small microwavable bowl, microwave frosting uncovered on High 10 to 20 seconds or until melted and spreadable. Stir in almond extract.
4
Spread cookie with frosting. Immediately sprinkle half of cookie with sprinkles. Repeat with remaining cookies. Place on cooking parchment paper until frosting is set.
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Make these cookies up to a day in advance. Store at room temperature covered in plastic wrap until ready to serve.
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