Post by humble angel on Mar 20, 2006 16:13:05 GMT -5
Makes about 5 dozens cookies ~
2 1/4 cups all-purpose flour
1/4 tsp salt
1 1/4 cups powdered sugar
1 cup (2 sticks) butter, softened
1 egg
1 tsp almond extract
1 tsp pure vanilla
Purple/yellow/lite green Food coloring (optional)
Icing (recipe follows, optional)
Assorted decorative candies
Preheat oven to 350 degrees.
Combine flour and salt in a medium bowl; set aside.
Beat powdered sugar and butter in a large bowl with an electric mixer at medium speed until light and fluffy.
Beat in egg, almond extract and vanilla. Gradually add flour mixture. Beat until well blended.
Divide dough into half. Tint half of the dough with the different desired food coloring.
Fit cookie press with desired plate (or change the plate for different shapes after the first batch). Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until just set.
Remove cookies to wire racks; cool completely.
Prepare icing, if desired. Pipe or drizzle on cooled cookies. Decorate as desired.
Store tightly covered at room temperature or freeze up to 3 months.
Icing
1 1/2 cups powdered sugar
2 tbs milk plus additional, if needed
1/8 tsp almond extract
Place all ingredients in a medium bowl; stir until thick but spreadable. (if your icing is too thick, stir in 1 tsp additional milk.)
Have fun decorating them for Easter ~
Enjoy!!
love,
dee
2 1/4 cups all-purpose flour
1/4 tsp salt
1 1/4 cups powdered sugar
1 cup (2 sticks) butter, softened
1 egg
1 tsp almond extract
1 tsp pure vanilla
Purple/yellow/lite green Food coloring (optional)
Icing (recipe follows, optional)
Assorted decorative candies
Preheat oven to 350 degrees.
Combine flour and salt in a medium bowl; set aside.
Beat powdered sugar and butter in a large bowl with an electric mixer at medium speed until light and fluffy.
Beat in egg, almond extract and vanilla. Gradually add flour mixture. Beat until well blended.
Divide dough into half. Tint half of the dough with the different desired food coloring.
Fit cookie press with desired plate (or change the plate for different shapes after the first batch). Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until just set.
Remove cookies to wire racks; cool completely.
Prepare icing, if desired. Pipe or drizzle on cooled cookies. Decorate as desired.
Store tightly covered at room temperature or freeze up to 3 months.
Icing
1 1/2 cups powdered sugar
2 tbs milk plus additional, if needed
1/8 tsp almond extract
Place all ingredients in a medium bowl; stir until thick but spreadable. (if your icing is too thick, stir in 1 tsp additional milk.)
Have fun decorating them for Easter ~
Enjoy!!
love,
dee