- 1 18-ounce tube refrigerated ready-to-bake sugar-cookie dough
- 1 cup turbinado (raw) sugar
- 18 whole unpeeled raw almonds
- Heat oven according to the label directions.
- Cut the dough into 1/4-inch slices. Arrange on an ungreased baking sheet. Sprinkle with the sugar and press an almond into the middle of each cookie.
- Bake until golden or as the label directs. Cool on wire racks.
This recipe makes 18 cookies.