Mask Cookies

Holidays recipes Purim Purim recipes Recipes

mask cookieTimetable: 45 minutes*/Group size: small-medium Yields: 35 cookies *Since this recipe requires the dough to be refrigerated for about an hour, you may want to prepare the dough ahead of time. Toolbox:
  • Large bowl
  • Electric mixer
  • Plastic wrap
  • Cookie sheet
  • Parchment paper
  • Mask-shaped cookie cutter
  • Wire rack
  • ¾ cup butter, or margarine, softened
  • 1 cup granulated sugar
  • 7 oz of almond paste, crumbled (made with 1/4 cup blanched slivered almonds with 1 Tbsp of sugar, ground into a paste)
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Dash salt
  • 35 craft sticks
  • White cookie icing
  • Food coloring
  • Sparkling sugar
  • Candy sprinkles
How To:
  1. In large bowl, beat butter, granulated sugar, and almond paste with electric mixer on medium speed until creamy. Beat in eggs one at a time, then add in vanilla. On low speed, add flour, baking powder, baking soda and salt until blended.
  2. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
  3. Heat oven to 350°F. Line cookie sheet with parchment paper. On lightly floured surface, dough to 1/4-inch thickness. Cut with 4x1-inch mask-shaped cookie cutter. Place cutouts 1 inch apart and insert craft stick in the bottom of each cutout.
  4. Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary. Remove from cookie sheet to wire rack and cool completely.
  5. Decorate cookies as desired with cookie icing (colored with food coloring), sparkling sugar, and candy sprinkles. Let stand until set.

Share this post

Leave a comment

Please note, comments must be approved before they are published


Sale

Unavailable

Sold Out