Ingredients
1 cup butter, softened2/3 cup confectioners’ sugar1/4 cup 2% milk1 teaspoon vanilla extract3 cups all-purpose flour1 package (7 ounces) almond pasteVANILLA ICING:1 cup confectioners’ sugar4-1/2 teaspoons 2% milk1 teaspoon vanilla extractCHOCOLATE ICING:1 cup confectioners’ sugar1 ounce unsweetened chocolate, melted and cooled3 tablespoons 2% milk1 teaspoon vanilla extractAssorted sprinkles
Preparation
Preheat oven to 375°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour.
Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners’ sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.
