Number of Serving: 3 Dozen
Total Time: 88 Minutes
Prep Time: 80 Minutes
Cooking time: 8 Minutes
3 cups Pioneer Original or Buttermilk Baking Mix
1 cup butter or margarine, softened
1 cup granulated sugar
1 large egg
1 tsp. almond extract
4 drops red food coloring
2 drops yellow food coloring
½ cup ground toasted almonds
1 can (16oz) prepared vanilla frosting
1 tube chocolate decorating icing
- In large mixing bowl, mix butter and sugar until light and fluffy. Add egg, almond extract and food colors; mix well. Add Pioneer Baking Mix; mix on low speed to combine. Stir in almonds. Chill dough for at least 1 hour.
- Roll out half of dough on a floured surface to 1/4-inch thickness. Cut out leaf shapes (or other shapes as desired) using 3-inch cookie cutter.
- Place 1 inch apart on baking sheets coated with nonstick cooking spray. Bake in a 350°F oven for 8 to 10 minutes or until light golden brown. Remove from baking sheet to wire rack to cool. Repeat with remaining dough.
- To make sandwich cookies, spread about 1 tablespoon vanilla frosting on one cookie; top with another cookie. Repeat with remaining cookies. Decorate with chocolate frosting.