Almond-Butter Cookie Bouquet

Name: Almond-Butter Cookie Bouquet
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: about 2-1/2 dozen.
Ingredients: 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

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 to make a cookie bouquet. 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

Ingredients

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

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour.
Preheat oven to 375°. 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 7-8 minutes or until firm. Let stand 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.

Nutrition Facts

1 each: 184 calories, 9g fat (5g saturated fat), 28mg cholesterol, 121mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.

Originally published as Almond Butter Cookie Pops in Taste of Home April/May 2006

Reviews

My Review

Click stars to rate

Average Rating:

katlaydee3

May 24, 2014

This is a great recipe. My niece made these for our Mother's Day dessert. She served them as pictured in a basket with foam in the bottom and "grass". We also bought a brightly colored flowerpot at Michael's and made an individual pot for my mother to take home.
cazdazraz

Dec 2, 2011

This cookie is delicious. I use it in place of all sugar cookie recipes.
jslvsclf

Mar 29, 2010

I don't have all the ingredients to make this yet, but I think this is a great idea. Thanks.