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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 90 |
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I enjoy making these beautiful cookies and I love to spend a cold evening decorating them. Pretty little sugar doves are sure to get you into the holiday spirit! - Peggy Preston, Fenton, Iowa Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
2 tablespoons milk |
2 teaspoons vanilla extract |
4-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
frosting: |
1/2 cup shortening |
3-3/4 cups confectioners' sugar |
2 tablespoons milk |
1 teaspoon almond extract |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons water |
4-1/2 cups sliced almonds |
3-1/2 cups finely chopped walnuts |
miniature semisweet chocolate chips |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla.
2. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle.
3. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool.
4. For frosting, in a small bowl, combine the shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency.
5. Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes. Yield: 7-1/2 dozen.
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