Almond-Butter Cookie Bouquet

By GmaJan12

Ingredients

• ICING:
• 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
• 1 cup confectioners' sugar
• 4 teaspoons evaporated milk
• Food coloring of your choice

Details

Servings 30

Preparation

Step 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.

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 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.

Yield: about 2-1/2 dozen.