Almond-Butter Cookie Bouquet Recipe

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Almond-Butter Cookie Bouquet Recipe
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  1. 1-1/4 cups butter, softened
  2. 1-3/4 cups confectioners' sugar
  3. 2 ounces almond paste
  4. 1 egg
  5. 1/4 cup 2% milk
  6. 1 teaspoon vanilla extract
  7. 4 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. Wooden skewers or lollipop sticks
  1. 1 cup confectioners' sugar
  2. 4 teaspoons evaporated milk
  3. Food coloring of your choice
  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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