If you haven’t spent the holidays with Full Circle Foodie before, I’d like to extend a warm welcome. This is my fourth year in a row executing my “Baked with Love” project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends, and family.
Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2011 Box of Love unfolds before your eyes!
Today’s cookies have not only been a part of the Baked with Love series since its creation but have been on every one of our holiday cookie trays since the dawn of time. These have always been my personal favorite during the holidays and I am so happy to have passed along the love to Meg and Zach as well. I just love the delicate almond flavor of the cookie paired with the bold colors and flavors of the “trimmings.”
If you aren’t lucky enough to already own a vintage Mirro copper cookie press, don’t fret. They can be found on eBay and I hear the fancy-schmancy new plastic ones work just as well. I’m just partial to my copper press because that’s how my Mommom makes them.
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together shortening and egg. Gradually mix in the flour, sugar, salt and baking powder until well combined.
- Add almond extract and mix well. Add food coloring to the desired color.
- Put through the cookie press onto cookie sheets. Decorate with sprinkles or colored sugar and top with cinnamon candy.
- Bake at 375 degrees F (190 degrees C) for 10 -12 minutes or until very light brown and set.
