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Almond Butter Cookie Bouquet


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  • Icing:
  • 1 1/4 cups butter, softened
  • 1 3/4 cups confectioners sugar
  • 2 oz almond paste
  • 1 egg
  • 1/4 cup milk
  • 4 cups flour
  • 1/2 tsp salt
  • Lollipop sticks
  • 1 cup confectioners sugar
  • 4 tsp evaporated milk
  • food coloring of your choice



Step 1

In large mixing bowl, cream butter and confectioners sugar until light and fluffy; add almond paste. Beat egg, milk and vanilla. Combine flour and salt; gradually add to creamed mix. Cover and refrigerate for 1 hour.

On lightly floured surface, roll out dough to 1/4 inch thickness. Cut out with floured 3 inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Insert sticks, Bake at 375* for 1-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

In bowl,, whisk confectioners sugar and milk. Divide into small bowls, tint with food coloring. Gently spread icing over cookies. Decorate with other colors of icing if desired.

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