Almond Cookies Recipe

Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together 2 cups flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream 1 cup butter and 2/3 cup sugar together on medium speed until fluffy. Mix in 1 teaspoon almond extract. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
With the mixer on low, slowly add in the dry ingredients (adding about 1/4 cup at a time until mixed).
Using a small cookie scoop, portion the dough onto the baking sheet. Using dampened hands, roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Using your thumb, press down down gently to flatten. Refrigerate dough balls on pan for 5 minutes.
Bake 7 minutes. The middle will look unbaked but will finish cooking on pan. Let cooking sit on pan a few minutes and place almond slices on top of each cookie, if using. Then remove to a cooling rack.

In a small bowl, whisk together 3/4 cup powdered sugar, 1/2 teaspoon almond extract, and 1-2 Tablespoons water to create a glaze that is thin and loose. Drizzle glaze over the top of the cookies. Let set.