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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.”

30 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + cooling

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 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 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.
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

2 of 2

Almond-Butter Cookie Bouquet (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 184 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 121 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.