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Sugar Doves

 Sugar Doves
"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
90 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 4-1/4 cups King Arthur Unbleached 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

2 of 2

Sugar Doves (continued)

Directions (continued)

  • 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.