Flower Cookie Pops
- Cook Time: 8 - 10 minutes at 350°F
- Servings: 24 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 2/3 cup butter, softened
- 1/2 of an 8-ounce can almond paste, crumbled (1/2 cup)
- 1/3 cup sugar
- 2 teaspoons finely shredded orange peel or lemon peel
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract egg
- 1 2-1/2 cups all-purpose flour
- Paste and liquid food coloring (optional)
- Short wooden dowels
- 1 egg white, beaten
In a large mixing bowl beat butter and almond paste with an electric mixer on medium to high speed about 1 minute or until combined. Add the 1/3 cup sugar, the orange peel, baking powder, salt, and almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Divide dough into several portions. Work desired paste food coloring into each portion, if desired. Cover and chill for 1 hour or until easy to handle.
Line cookie sheets with Reynolds® Parchment Paper; set aside. On a lightly floured surface roll half of the dough at a time to 3/8-inch thickness. Cut into desired shapes using 2-1/2- to 3-1/2-inch cutters. (Or, if desired, shape flower cookies and leaves from dough.) Place cookies 1 inch apart on the prepared cookie sheets, staggering rows of cookies so that wooden dowels can be inserted into flower shapes. (If desired, stain dowels with green liquid food coloring.) Insert a wooden dowel 1/2 inch into the bottom edge of each cookie. Brush cookies with egg white and sprinkle lightly with sugar.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are very light brown. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack and cool completely.
Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
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