Whatever their shape, these cookies make a tasty school-time treat.
This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
To toast almonds, place on a microwave-safe plate; microwave on High for 2 to 4 minutes, checking and stirring every minute until light brown.
When measuring Pioneer Biscuit & Baking Mix, gently spoon mix into nested (dry) measuring cup/s. Using a metal spatula or straight-edged knife, level off the top.
- 1 cup butter or margarine, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
- 3/4 cup slivered almonds, toasted, cooled and finely ground
- DECORATING ICING 9 cups sifted powdered sugar
- 1/4 cup dried egg whites (found in the baking aisle)
- 3/4 cup water
- 3 jars paste-style food colors (assorted colors)
- 1 In large mixer bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla; beat well. Add Pioneer Biscuit & Baking Mix and ground almonds; beat on low speed to combine.
- 2 Refrigerate dough (covered) for at least 1 hour.
- 3 On surface dusted with additional Pioneer Biscuit & Baking Mix, roll out half of dough to 1/4-inch thickness. Use cookie cutters to cut out letters of the alphabet (or other shapes as desired).
- 4 Place 1 inch apart on baking sheet coated with cooking spray. Bake at 350°F for 8 to 10 minutes or until light golden brown.
- 5 Remove to wire rack to cool completely. Repeat with remaining dough.
- 6 To make icing: In medium bowl, stir together powdered sugar and dried egg whites. Stir in just enough of the water to make a spreadable consistency. Divide into several small bowls. Add color by dipping wooden pick into food color, and then into icing, stirring to combine. Add more color as desired.
- 7 Using a pastry brush, brush icing on each cookie to coat top. Place remaining icing in small decorating bag or heavy-duty resealable plastic bag. Cut off tip of one corner; pipe icing onto cookies to create desired designs.