Iced Almond Leaf Cookies
Iced Almond Leaf Cookies is a vegetarian dessert. This recipe makes 42 servings with 308 calories, 5g of protein, and 6g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours. If you have almond extract, granulated sugar, egg, and a few other ingredients on hand, you can make it.
Instructions
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.
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.
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.