Spring Almond Ruffles
These almond-flavored butter cookies are drizzled with an almond glaze.
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How to make
Heat oven to 400°F.
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.
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.
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..
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.
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