Almond Tea Cookies

I recently made a batch of delicious almond tea cookies that I had to share with you.  Again, I found this recipe on the Betty Crocker website (surprise surprise, I know).  The recipe on the website was actually "Almond Poppy Tea Cookies."  However, when I went to buy poppy seeds at the store I realized that they were much to expensive on a tight budget, so I decided to just make almond cookies, and they turned out quite wonderful.

Ingredients
1 pouch Betty Crocker sugar cookie mix
1/3 cup all-purpose flour
1 tbs poppy seeds (optional, I didn't use)
1/2 cup butter or margarine, softened
1 pkg. (3 oz) cream cheese, softened
2 tsp almond extract
1 egg
1/4 cup sliced almonds
1 cup powdered sugar
3-4 tsp water

Directions
1.  Heat over to 350 degrees F.  In a large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 tsp of the almond extract and egg until soft dough forms
2.  Roll dough into 1 1/4 in ball; place 2 inches apart on an ungreased cookie sheet.  Press balls slightly to flatten.  If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
3.  Bake 9-11 minutes or until edges are light golden brown.  Cool 3 minutes; remove from cookie sheet to wire rack.
4.  In a small bowl, mix powdered sugar, remaining 1 tsp almond extract and enough water to give the glaze a nice spreading consistency.  Spread glaze over warm cookies.  Store tightly covered in a single layer at room temp.
5.  Serve with tea or coffee.

Moist Cornbread with Honey Butter

Last night I made homemade chili and cornbread with honey butter.  The chili turned out alright, but I will definitely be changing the recipe the next time I make it.  However, the cornbread turned out AMAZING and I just had to share it with you.  I found the recipe on the Betty Crocker website.  On their website they topped the cornbread with pecans.  I didn't do this because they can be expensive and I was on a budget.  I would like to try it sometime though.  This homemade recipe is so much better than making cornbread from a Jiffy box and the bread turned out moist instead of dry.  I think I'm going to continue to do this from now on.
Anyway, here is the recipe.

Cornbread Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
1/4 cup butter or margarine, melted
2 tsp. baking powder
1/4 tsp salt
3 eggs
1 can cream-style corn
1/4 cup chopped pecans (optional)

Honey butter
1/2 cup butter, softened
1/4 cup honey
Dash salt

Directions
1.  Heat oven to 375 degrees F. Spray 9 or 8 in. round cake pan with baking spray.  In medium bowl, stir all cornbread ingredients except pecans until well blended.  Pour into pan.  Sprinkle pecans evenly over top.
2.  Bake 35-45 minutes or until toothpick inserted in center comes out clean.
3.  Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy.  Slowly beat in honey and salt until well blended.
4.  Serve warm cornbread with honey butter.