Ingredients
1-1/4 cups butter, softened1-3/4 cups confectioners’ sugar2 ounces almond paste1 large egg1/4 cup 2% milk1 teaspoon vanilla extract4 cups all-purpose flour1/2 teaspoon salt2 packages (12 ounces each) white candy coating meltsOptional decorations: Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candiesBlack paste food coloring
Preparation
In a large bowl, cream butter and confectioners’ sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely.
In a large, shallow microwave-safe dish, melt white candy coating melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper.
Add decorations as desired. Tint remaining white candy coating black; pipe on mouth. Let stand until set.
