There's nothing scary about making or eating these cute cookie pops. Take 'em to a school party or a fall bake sale, and they will be the star of the show!—Krissy Fossmeyer, Huntley, Illinois
Total TimePrep: 2 hours + chilling Bake: 10 min./batch + cooling
Makesabout 2-1/2 dozen
- 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
- 2 cups confectioners' sugar
- 1/3 cup 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 large bowl, whisk confectioners' sugar and milk. Gently spread icing over cooled cookies; allow to dry completely. Tint remaining icing with food coloring. Decorate as desired; allow icing to dry.
Nutrition Facts1 cookie: 203 calories, 9g fat (5g saturated fat), 28mg cholesterol, 107mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.
Originally published as Almond Butter Cookie Pops in Ultimate Halloween 2010