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Prep 60min
Total3hr20min
Servings35
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Ingredients
3/4
cup butter, softened
1
cup granulated sugar
1
package (7 oz) almond paste, crumbled
2
eggs
1
teaspoon vanilla
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
Dash salt
35
craft sticks (flat wooden sticks with round ends)
4
pouches (7 oz each) Betty Crocker™ Decorating Cookie Icing (black, brown, orange and yellow)
1/4
cup sparkling sugar
1/4
cup Betty Crocker™ Decorating Decors candy sprinkles
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Steps
1
In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until creamy. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, baking soda and salt until blended. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
2
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 4x1-inch mask-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart; insert craft stick in bottom of each cutout. Repeat with remaining dough.
3
Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary. Remove from cookie sheets to cooling racks; cool completely.
4
Decorate cookies as desired with cookie icing, sparkling sugar and candy sprinkles. Let stand until set.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Total Fat
6g
0%
Saturated Fat
3g
0%
Sodium
90mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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