For Almond Addicts

Almond-Cinnamon Cookies
3/4 cup butter
1 1/4 cup sugar
1/2 tsp. baking soda
1/2 tsp.cream of tarter
1/2 tsp. cinnamon
1 egg
1 tsp. vanilla
1/2 cup blanched, ground almonds
2 cups flour

Browned Butter Drizzle

Preheat oven to 375 degrees.
Beat butter, add sugar, baking soda, cream of tarter,and cinnamon.  Beat in egg and vanilla till combined. Beat in ground almonds.  Beat in as much flour as you can with mixer then use a wooden spoon for the rest.
Shape into 1 inch balls and place on ungreased cookie sheet and bake about 13 minutes or until cookies are light brown. Cool.
Browned Butter Drizzle: In a small saucepan heat 2 tbsp. butter over medium heat until butter turns the colour of light brown sugar.You will actually see little granules in it. Remove from heat and slowly stir in 11/2 cups icing sugar, vanilla and 2 tbsp. milk...enough to make it drizzle. Fill your spoon half full and hold about 6 inches off cookie to get a thin drizzle stream as it is dripping. 
I am going to freeze these and store them in an airtight container to keep them soft. I hope the cookies will be soft, as I am sure the icing will be.