Swedish Almond Cardamon Cookies

From Cooking Light, Dec. 2008

Ingredients:
Cookies:
2 cups all-purpose flour
1 cup powdered sugar
1/2 tsp baking soda
1/2 tsp ground cardamon
1/4 tsp salt
1/4 cup almond paste, crumbled
1 tbsp butter, chilled and cut into small pieces
1/3 cup orange juice
3 tbsp canola oil

Icing:
2 cups powdered sugar
3 tbsp 2% reduced fat milk

Directions
Combine flour, 1 cup powdered sugar, baking soda, cardamon, and salt in food processor; process until blended.

Add almond paste and butter; process until blended.

Separately, combine juice and oil.

With processor on, slowly pour juice mixture through food chute; process until dough forms into a ball.

(note: I did this whole thing in the stand mixer instead of the food processor and it worked just fine)

Divide dough in half.

Working with one portion at a time, gently press dough into a four-inch square on heavy duty plastic wrap. Cover with additional plastic wrap. Roll each half of the dough, still covered, to a 1/4 inch thickness.

Chill dough 1 hour.

Preheat oven to 375.

Working with one portion of dough at a time, remove top sheet of plastic wrap; turn dough over and remove remaining plastic wrap.

Cut dough into shapes with cookie cutters and place cookies approx. 2 inches apart on 2 baking sheets lined with parchment paper. (they don't really have to be that far apart)

Bake at 375 for 8 minutes or until lightly browned.

Cool on pans for 5 minutes.

Remove from pans; cool on wire racks.

To prepare icing, combine 2 cups sugar and milk, stirring with a whisk until smooth. Spread over cookies while they are cooling (while still warm).

Chill after icing.