1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze (see below)
Sliced almonds -- toasted, if desired
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk up to 5 teaspoons)
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet put on a wire rack. Cool completely. Dip tops of cookies into Almond Glaze*. Garnish with sliced almonds.
Mix all ingredients until smooth and spreadable.