Day of the Dead Cookies

Name: Day of the Dead Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 1 dozen.
Cuisine: North America, Mexican
Ingredients: 1-1/4 cups butter, softened; 1-3/4 cups confectioners' sugar; 2 ounces almond paste; 1 large egg, room temperature; 1/4 cup 2% milk; 1 teaspoon vanilla extract; 4 cups all-purpose flour; 1/2 teaspoon salt; 2 packages (12 ounces each) white candy coating melts; Optional decorations: Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies; Black paste food coloring

TOTAL TIME: Prep: 2 hours + chilling Bake: 10 min./batch + cooling YIELD: 1 dozen.

I make these cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in each to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Day of the Dead version. —Kristine Fossmeyer, Huntley, Illinois

Ingredients

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 packages (12 ounces each) white candy coating melts
Optional decorations: Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies
Black paste food coloring

Directions

1. 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.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely.
4. In a large, shallow microwave-safe dish, melt white candy coating melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper.
5. Add decorations as desired. Tint remaining white candy coating black; pipe on mouth. Let stand until set.

Nutrition Facts

1/2 cookie: 364 calories, 19g fat (14g saturated fat), 34mg cholesterol, 164mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.