Preparation:
Cream margarine; gradually add granulated sugar, beating at medium speed of an electric mixer until light and fluffy. Add orange rind and next 3 ingredients; beat well.
Combine flour and next 4 ingredients; add flour mixture to creamed mixture, beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes. Divide dough in half; cover and refrigerate half of dough. Roll remaining half of dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter. Place on baking sheets coated with cooking spray.
Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Repeat procedure with remaining dough.
Combine powdered sugar, milk, and almond extract; stir well. Drizzle over cookies. |
