Almond Cookies with Brown Sugar Cream Cheese Frosting and Raspberries

Sugar cookies…amazing.  Almond flavored sugar cookies…BOMB.COM.  This recipe (found here and here) perfectly combines two individual recipes that could stand completely alone:  you could simply make the almond cookies and top with store bought frosting or make the frosting to add to other cookie recipes or for dipping your fruit into (Justin’s favorite option).  Enjoy!

Ingredients:

for the cookies:
1 package Betty Crocker sugar cookie mix
1 stick unsalted butter, softened
1 egg
1 tbsp flour, plus extra for rolling out the dough
1/2 cup almonds, crushed
1/2 tsp pure almond extract

for the frosting:
1 1/4 cup light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 – 8 oz packages 1/3 less fat cream cheese, room temperature
1/2 cup unsalted butter, softened
1/2 tsp pure vanilla extract
red food coloring (optional)
1 container raspberries

Directions:

for the cookies:
In a stand mixer, mix the sugar cookies according the package directions.  Add the crushed almonds (I crushed my almonds by placing them in a bag and hitting them with a hammer) and almond extract to the dough; stir until combined.  Roll the dough onto a floured surface, about 3/4 inch thick.  Using a small circle cutter, or shot glass in my case, dipped in flour cut out circles.  Bake at 375 for 10 minutes.  Let cool 2 minutes on pan and then place on a baking rack to cool completely.

for the frosting:
Using a hand mixer, beat the cream cheese and butter in a bowl until fluffy.  Add the brown sugar, cornstarch, powdered sugar, and vanilla; beat until smooth and light.  Add optional food coloring.  Frost the cookies and place a raspberry on top after the cookies have completely cooled.

**Recipe Source:  Dwell on Joy**