Umbrella Butter Cookies

Name: Umbrella Butter Cookies
Prep time: 1 h
Total time: 3 h 30 min
Yield: 48 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 1 cup sugar; 1 large Land O Lakes® Egg; 2 tablespoons milk; 1 teaspoon almond extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 48 (4-inch) lollipop sticks; Frosting; 3 cups powdered sugar; 1/3 cup Land O Lakes® Butter softened; 1 1/2 teaspoons vanilla; 2 to 3 tablespoons milk; Food color; Decorations; Decorator candies, as desired; White decorator gel; Colored bendable drinking straws

These crisp, tender almond-flavored cut-out cookies are creatively decorated for springtime fun.

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1 hr

Prep Time

03 hrs 30 min

Total Time

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Ingredients

1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons milk

1 teaspoon almond extract

2 ¹/₂ cups all-purpose flour

1 teaspoon baking powder

48 (4-inch) lollipop sticks

Frosting

3 cups powdered sugar

¹/₃ cup Land O Lakes® Butter, softened

1 ¹/₂ teaspoons vanilla

2 to 3 tablespoons milk

Food color

Decorations

Decorator candies, as desired

White decorator gel

Colored bendable drinking straws

How to make

STEP 1

Combine 1 cup butter, sugar, and egg in bowl. Beat at medium speed until creamy. Add 2 tablespoons milk and almond extract. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
STEP 2

Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
STEP 3

Heat oven to 400°F.
STEP 4

Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut with 3-inch round cookie cutter. Cut each cookie in half, using crinkle cutter if scalloped edge is desired. Place each cookie, cut-side down, over lollipop stick on ungreased cookie sheets; press dough lightly around stick to adhere cookie to stick.
STEP 5

Bake 6-10 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute; remove to cooling rack. Cool completely.
STEP 6

Combine powdered sugar, 1/3 cup butter, and vanilla in bowl. Beat at low speed, adding enough milk for desired frosting consistency, until creamy. Tint frosting with food color, as desired.
STEP 7

Frost cooled cookies. Decorate as desired. Using white decorator gel, draw 3 or 4 horizontal lines across umbrella. To form umbrella ribs, drag toothpick from top center of umbrella down to bottom edge. Let stand until frosting is set.
STEP 8

Pull out bendable portion of straws to resemble umbrella. Trim straight portion to same length as umbrella stick. Slide straw over stick; trim bent end, if necessary.

Tip #1

If lollipop stick appears to be coming out of base of cookie, spread frosting over stick and let stand until set.

Tip #2

Crinkle cutters can be found in the cooking utensil section of major department stores or cooking specialty shops. This handy kitchen gadget can be used for making crinkle cut French fries, carrots and many other food garnishes.

120 Calories

5 Fat (g)

20 Cholesterol (mg)

55 Sodium (mg)

17 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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