Recipe: Ham N Goody's Tea Cakes with Almond Icing (copycat recipe)

I'm told this is as close as it gets without the actual recipe.

HAM N GOODY'S TEA CAKES
(copycat recipe)

1 cup butter (2 sticks), softened
2 cups sugar
3 large eggs
2 teaspoons almond extract
4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon salt
FOR THE ALMOND ICING:
1 cup sifted powdered sugar
1/2 teaspoon almond extract
2 tablespoons milk (or as needed)

In the bowl of a stand mixer, beat the butter and sugar. Add eggs one at a time, mixing after each addition. Add almond extract and mix again.

In a separate bowl, sift together flour, baking powder, cream of tartar, and salt. In half-cup additions, add these dry ingredients to the batter and mix until thoroughly combined.

Turn dough out onto a large sheet of waxed paper and wrap tightly to keep airtight. Try and form into a large log - approximately 8-inches long and 3-inches in diameter. Chill dough completely, overnight if possible.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Slice dough into 1/3-inch disks. Space at least 2-inches apart on a cookie sheet as dough spreads during baking.

Bake for 10-12 minutes, just until the edges barely turn golden brown. Do not be tempted to leave these in the oven any longer as they will continue to cook once removed from the oven. Let rest on the cookie sheet for about five minutes before transferring to a wire rack (set over a sheet of waxed paper) to completely cool.

WHILE THE TEA CAKES BAKE, MAKE THE ICING:
Combine powdered sugar, almond extract and milk. Add more milk to thin as needed.

Drizzle the cooled cookies with icing. Let icing glaze up before storing or serving.

Makes 18 (4-inch) cakes