PREHEAT oven to 400°.
In a large mixing bowl, COMBINE butter, sugar, and almond extract; BEAT at medium speed, SCRAPING bowl often, until creamy (1-2 minutes).
REDUCE speed to low; ADD all remaining cookie ingredients; BEAT until well mixed (1-2 minutes).
ROLL dough into one-inch balls.
PLACE two inches apart on cookie sheet; FLATTEN balls to 1/4-inch thickness with the bottom of a buttered glass dipped in sugar.
BAKE until edges are very lightly browned, about 7 to 9 minutes.
COOL 1 minute; REMOVE from cookie sheet; COOL completely.
In small bowl, STIR together all glaze ingredients with wire whisk, ADD water as needed until glaze is of spreadable consistency.
SPREAD a coating of glaze over each cookie; PLACE 3 sliced almonds in a pinwheel shape on each cookie.
Per Serving (excluding unknown items): 107 Calories; 6g Fat (48.3% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.