|
| 1/3 | cup powdered sugar |
| 1/3 | cup butter or margarine, softened |
| 2/3 | cup honey |
| 1 | teaspoon almond extract |
| 1 | egg |
| 2 3/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
|
| 2 | cups powdered sugar |
| 1/4 | teaspoon almond extract |
| 2 | to 3 tablespoons water |
|
| 1 | cup powdered sugar |
| 3 | to 5 teaspoons water |
| Blue food color |
| 1. | Heat oven to 375ºF. Lightly grease cookie sheet. In large bowl, mix 1/3 cup powdered sugar, the butter, honey, 1 teaspoon almond extract and egg. Stir in flour, baking soda and salt until well blended. |
| 2. | On lightly floured, cloth-covered surface, roll dough 1/8 inch thick. Cut with cookie cutters. Place about 1 inch apart on cookie sheet. |
| 3. | Bake 7 to 8 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. |
| 4. | For almond glaze, in medium bowl, mix 2 cups powdered sugar, 1/4 teaspoon almond extract and 2 tablespoons water until smooth. Stir in remaining 1 tablespoon water, 1 teaspoon at a time, until spreadable. |
| 5. | For blue frosting, in another medium bowl, mix 1 cup powdered sugar and enough water to make frosting that can be easily drizzled or used in a decorating bag yet hold its shape. Stir in 3 or 4 drops food color. |
| 6. | Spread almond glaze over cookies. Decorate with blue frosting. |
|
| Make these wonderful cookies a family tradition. You can cut them freehand, but using cookie cutters makes the job much easier. Many cake decorating and arts and craft stores sell the cookie cutters used to make these cookies. |
|
| Skip the glaze and frosting, and sprinkle with blue sugar before baking. |
Nutrition Information:
90 ( 20 ); 2 g ( 0g); 5 mg; 75 mg; 20 g ( 0g); 1 g 2 %; 0%; 0%; 2 % 1