Spring Almond Ruffles
Spring Almond Ruffles
These almond-flavored butter cookies are drizzled with an almond glaze.
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1 hr
Prep Time
1 hr 55 min
Total Time
84
cookies Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
23 cup sugar
1 teaspoon almond extract
2 14 cups all-purpose flour
12 teaspoon salt
3 to 4 drops green food color
Glaze
1 cup powdered sugar
12 teaspoon almond extract
4 to 5 teaspoons milk
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1 teaspoon almond extract; continue beating until well mixed. Add flour and salt; beat at low speed until well mixed.
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STEP 3
Divide dough in half. Stir food color into one-half. Fit cookie press with ribbon template; fill with dough, alternating spoonfuls of each color. Press dough into 12-inch long strips onto ungreased cookie sheets. Cut strips every 2 inches, flouring knife if necessary. (Do not separate.) Bake 5-8 minutes or until edges are lightly browned. Cut warm cookies along scored lines. Let cookies cool completely on cookie sheet.
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STEP 4
Combine powdered sugar, 1/2 teaspoon almond extract, and enough milk for desired drizzling consistency in bowl. Drizzle glaze over cooled cookies. Let stand until set..
Tip #1
Cookies can be cut into triangle shapes. Before baking, cut each 2-inch section diagonally in half. (Do not separate.) Bake as directed. 14 dozen cookies.
45 Calories
2.5 Fat (g)
10 Cholesterol (mg)
35 Sodium (mg)
6 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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