Almond-Butter Cookie Bouquet
“I make these cookie pops often during the year,” notes Krissy. “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.”
SERVINGS
|
30
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
120 min. |
COOK
|
10 min.
|
TOTAL
|
130 min.
|
INGREDIENTS
- 1-1/4 cups butter, softened
- 1-3/4 cups confectioners' sugar
- 2 ounces almond paste
- 1 egg
- 1/4 cup 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
DIRECTIONS
In a large mixing 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. Cover and refrigerate for 1 hour.
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.
In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cookies. Decorate with other colors of icing if desired. Yield: about 2-1/2 dozen.