Almond-Butter Cookie Bouquet Recipe
“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.”
- 1-1/4 cups butter, softened
- 1-3/4 cups confectioners' sugar
- 2 ounces almond paste
- 1 Eggland's Best Egg
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- Wooden skewers or lollipop sticks
- 1 cup confectioners' sugar
- 4 teaspoons evaporated milk
- Food coloring of your choice
- 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 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.
Originally published as Almond-Butter Cookie Bouquet in Taste of Home April/May 2006, p11
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