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Frosted Cookie Bouquet

TOTAL TIME: Prep: 2 hours + chilling Bake: 10 min./batch + cooling YIELD: about 2-1/2 dozen.
If you're looking for an easy yet impressive cookie bouquet recipe, you've found it! In the spring, I cut these almond paste cookies 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. Not only do the frosted almond cookies look pretty, they taste good, too. In fact, I make them all year long. —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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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