Pretty pastel almond cookies with doily details are the sweetest way to say, "I love you"!
- 1/4 c finely ground blanched almond meal/flour, such as Bob’s Red Mill
- 3 tbsp all-purpose flour
- 1 pkg. (17.5 oz.) sugar cookie mix
- 1/2 c butter, melted
- 1 egg
- 1 tsp almond extract
- 1 lb confectioners’ sugar
- 3 tbsp meringue powder
- Pink and leaf green concentrated food colorings
- Pink hearts confetti sprinkles
Cookies: Preheat oven to 375°F. In bowl, stir almond meal/flour and flour into cookie mix. Add butter, egg, and extract; stir until soft dough forms. Divide dough into two pieces.
On lightly floured surface, roll one piece of dough to ¼” thickness. Using 3 ¼” and 2 ¾” round, 3 ¾” scalloped-edged, and regular heart-shaped cookie cutters, cut out shapes. Using knife, cut out 3” squares; trim corners. Transfer to un-greased baking sheets. Bake 9-10 minutes or until edges start to brown. Cool 5 minutes. Transfer from baking sheets to racks; cool. Repeat with remaining dough, re-rolling scraps.
Icing: On low speed, beat confectioners’ sugar, meringue powder, and 6 tbsp water until icing forms peaks, about 7 minutes. Transfer 1/3 cup icing to each of four bowls; cover each bowl tightly with plastic wrap and reserve. Add water, 1/2 tsp at a time, to remaining icing until thin enough to spread. Transfer half of thinned icing to separate bowl; tint pale pink with food coloring. With small spatulas, spread thinned icings over cookies; let dry, about 2 hours.
Tint one bowl of reserved icing pale green, one bowl pink, and one bowl pale pink with food colorings, leaving remaining bowl white. Transfer green icing to pastry bag fitted with leaf tip (such as Wilton #69). Transfer darker pink icing to pastry bag fitted with small star tip (such as Wilton #18). Add water, ½ tsp at a time, to pale pink and white icings to thin slightly; transfer to pastry bags to separate pastry bags fitted with couplers and small round tips (such as Wilton #3). Cover tips of pastry bags with damp paper towels when not in use.
For lattice, pipe parallel lines of icing over cookies. Let dry, about 1 hour. Pipe more parallel lines at an angle to first lines.
For ribbon trim, attach basket weave tip (such as Wilton #46) to bag of thinned pale pink and/or white icing. Positioning tip with smooth side up, pipe a wavy row around edge of cookie. Decorate cookies as desired with dots and lines of icing, changing tips on bags as needed; add darker pink rosettes for flowers and green icing leaves. Attach sprinkles while icing is wet.