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Iced Almond Leaf Cookies
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Prep Time:
1 hour 45 minutes
Total Time:
3 hours
Impress guests with almond leaf cookies adorned with icing – a delightful dessert.
Ingredients:
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons almond extract
  • 1 egg
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 4 cups powdered sugar
  • 6 tablespoons meringue powder
  • 7 tablespoons water
  • Brown, orange, red and yellow paste food color
Instructions:
  • In a spacious bowl, use an electric mixer to beat the butter and granulated sugar for 5 minutes until creamy. Mix in vanilla, 1/2 teaspoon almond extract, and egg. Gradually add flour and salt on low speed until combined. Wrap dough in plastic wrap and chill for 1 hour until ready to roll out.
  • Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to 1/4-inch thickness and use 3-inch leaf-shaped cutters to cut out shapes. Place the cutouts on ungreased cookie sheets 1 inch apart. Bake for 12 to 14 minutes until the edges are golden brown. Let cool for 2 minutes before transferring to cooling racks. Cool completely before serving.
  • In a large bowl, combine powdered sugar, meringue powder, 6 tablespoons of water, and 1 teaspoon almond extract. Mix with an electric mixer on low speed until well blended. Set aside 1/2 cup of the icing and tint it with brown paste food color. Cover it tightly with plastic wrap. Stir in the remaining 1 tablespoon of water into the rest of the icing. Divide and tint the icing with desired paste food colors. Frost the cookies by piping or spreading the icing. Use the reserved brown icing to outline and decorate the leaves.

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