I make these almond butter cookies for all occasions. Using candies, food coloring and a wild imagination, try your hand at this Halloween-inspired version. In the spring, cut them into flower shapes and insert lollipop sticks in them to make a bouquet.
—KRISSY FOSSMEYER HUNTLEY, IL
PREP: 2 HOURS + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 1 DOZEN
1 1/4 cups butter, softened
1 3/4 cups confectioners’ sugar
2 ounces almond paste
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 packages (12 ounces each) white candy coating melts
Decorations of your choice: jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies
Black paste food coloring
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 a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely.
4. In a large shallow microwave-safe dish, melt white candy melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper.
5. Add decorations as desired. Tint remaining white coating black; pipe on mouth. Let stand until set.
NOVEMBER 2
DAY OF THE DEAD