- 14
Ingredients
- Frosting:
- 1/2 cup almond paste
- 4 egg yolks
- 2 cups butter, softened
- 1 3/4 cups sugar
- 1/2 tsp salt
- 3 3/4 cups flour
- 3 3/4 cups confectioners' sugar
- 3 tbs meringue powder
- 1/3 cup water
- Food coloring
- Coarse sugar
- Assorted sprinkles
Preparation
Step 1
In a large bowl, beat almond paste and egg yolks until crumbly. Add the butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball then flatten into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll one portion of dough to 1/4 inch thickness. Cut with a floured 2 1/2 inch cookie cutter. Place 2 inches apart on ungreased baking sheets. Repeat with remaining dough.
Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For frosting, beat the confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.