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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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There's nothing scary about making or eating these cute cookie pops. Take 'em to a school party or a fall bake sale, and they will be the star of the show!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 king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
wooden skewers or lollipop sticks |
icing: |
2 cups confectioners' sugar |
1/3 cup 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 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 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.
3. In a large bowl, whisk confectioners' sugar and milk. Gently spread icing over cooled cookies; allow to dry completely. Tint remaining icing with food coloring. Decorate as desired; allow icing to dry. Yield: about 2-1/2 dozen.
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