Iced Almond Leaf Cookies

  • Prep 1 hr 45 min
  • Total 3 hr 0 min
  • Servings 42

Ingredients

  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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

Serving Size: 1 Serving
Calories
140
Total Fat
5g
0%
Saturated Fat
3g
0%
Sodium
75mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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