Almond-Butter Cookie Bouquet |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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I make these cookie pops often during the year. In the spring, I cut them into flower shapes and insert the pops into a block of foam fitted into a basket or bowl. You can cover the foam with tissue paper or cellophane. Add a bow if you like. They make a great centerpiece or hostess gift. Not only do the cookies look pretty, they taste good, too. 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 king arthur unbleached 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 |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. 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 at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
3. 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.
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