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Sugar Doves Recipe

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"I enjoy making these beautiful cookies and I love to spend a cold evening decorating them." Pretty little sugar doves are sure to get you into the holiday spirit! - Peggy Preston, Fenton, Iowa

This recipe is:

Diabetic Friendly

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Sugar Doves Recipe

Prep: 30 min. + chilling Bake: 10 min./batch

Yield: 90 Servings

30 10 40

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
4-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 to 2 tablespoons water
4-1/2 cups sliced almonds
3-1/2 cups finely chopped walnuts
Miniature semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool.
For frosting, in a small bowl, combine the shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency.
Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes. Yield: 7-1/2 dozen.

Nutritional Facts 1 cookie equals 145 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 32 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sugar Doves in Taste of Home December/January 2009, p52

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