ICED ALMOND LEAF COOKIES

Iced Almond Leaf Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 42

Number Of Ingredients 11

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1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1 egg
2 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
4 cups powdered sugar
6 tablespoons meringue powder
7 tablespoons water
Brown, orange, red and yellow paste food color

Steps:

In large bowl, beat butter and granulated sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in vanilla, 1/2 teaspoon of the almond extract and the egg. On low speed, gradually beat in flour and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour or until firm yet pliable.
Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch leaf-shaped cutters. On ungreased cookie sheets, place cutouts 1 inch apart. Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In large bowl, beat powdered sugar, meringue powder, 6 tablespoons of the water and remaining 1 teaspoon almond extract with electric mixer on low speed until blended. Tint 1/2 cup icing with brown paste food color. Cover tightly with plastic wrap; set aside. Stir remaining 1 tablespoon water into remaining icing. Divide and tint with desired paste food colors. Pipe or spread frosting onto cookies. Use reserved brown icing to outline and decorate leaves.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 75 mg