Ingredients
1/2 cup almond paste4 large egg yolks2 cups butter, softened1-3/4 cups sugar1/2 teaspoon salt3-3/4 cups all-purpose flourFROSTING:3-3/4 cups confectioners’ sugar3 tablespoons meringue powder1/3 cup waterFood coloring, coarse sugar and assorted sprinkles, optional
Preparation
In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle.
Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough.
Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely.
For frosting, beat confectioners’ sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.
