Almond-Butter Cookie Bouquet
Ingredients
1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Wooden skewers or lollipop sticks
Ingredients
1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Wooden skewers or lollipop sticks
ICING:
1 cup confectioners' sugar
4 teaspoons evaporated milk
Food coloring of your choice
1 cup confectioners' sugar
4 teaspoons evaporated milk
Food coloring of your choice
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla.
In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla.
Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour.
Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks.
Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool.
In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies.
Decorate with other colors of icing if desired. Yield: about 2-1/2 dozen.
Originally published as Almond-Butter Cookie Bouquet in Taste of Home April/May 2006
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