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Almond-Butter Cookie Bouquet

 Almond-Butter Cookie Bouquet
I make these cookie pops often during the year. 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. —Krissy Fossmeyer, Huntley, Illinois
30 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + cooling


  • 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


  • 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.
Nutritional 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.