Page 176 - Classic Cookies with Modern Twists

repeat the process. Bake for 20 to 22 minutes, or until the cookie
edges are several shades darker. Move the sheets from the oven

(leaving the cookies on sheets) to a wire rack to cool completely.

4. To make the glaze, in a small bowl, whisk the confectioners’
sugar to break up any lumps. Add the r um, lemon juice, milk,

and vanilla and whisk until smooth. Glaze the cooled cookies
and sprinkle with the remaining ¼ cup almonds.