Mask Cookie Pops

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Mask Cookie Pops
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  1. 3/4
  2. cup butter, softened
  3. 1
  4. cup granulated sugar
  5. 1
  6. package (7 oz) almond paste, crumbled
  7. 2
  8. eggs
  9. 1
  10. teaspoon vanilla
  11. 3
  12. cups Gold Medal® all-purpose flour
  13. 1
  14. teaspoon baking powder
  15. 1
  16. teaspoon baking soda
  17. Dash salt
  18. 35
  19. craft sticks (flat wooden sticks with round ends)
  20. 4
  21. pouches (7 oz each) Betty Crocker® Decorating Cookie Icing (black, brown, orange and yellow)
  22. 1/4
  23. cup sparkling sugar
  24. 1/4
  25. cup Betty Crocker® Decorating Decors candy sprinkles
  1. 1 In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until creamy. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, baking soda and salt until blended. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
  2. 2 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 4x1-inch mask-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart; insert craft stick in bottom of each cutout. Repeat with remaining dough.
  3. 3 Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary. Remove from cookie sheets to cooling racks; cool completely.
  4. 4 Decorate cookies as desired with cookie icing, sparkling sugar and candy sprinkles. Let stand until set.
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