Ingredients
3/4
cup butter, softened
1
cup granulated sugar
1
package (7 oz) almond paste, crumbled
2
eggs
1
teaspoon vanilla
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
Dash salt
35
craft sticks (flat wooden sticks with round ends)
4
pouches (7 oz each) Betty Crocker™ Decorating Cookie Icing (black, brown, orange and yellow)
1/4
cup sparkling sugar
1/4
cup Betty Crocker™ Decorating Decors candy sprinkles
Preparation
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. Beat in vanilla. On low speed, beat in flour, baking powder, baking soda and salt until blended. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 4x1-inch mask-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart; insert craft stick in bottom of each cutout. Repeat with remaining dough.
Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary. Remove from cookie sheets to cooling racks; cool completely.
Decorate cookies as desired with cookie icing, sparkling sugar and candy sprinkles. Let stand until set.
