Almond-Butter Cookie Bouquet 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond-Butter Cookie Bouquet cont. 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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond-Butter Cookie Bouquet Yield: about 2-1/2 dozen. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008