BUTTERFLY SHAPED COOKIES RECIPES

Steps:

• Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds; place each portion into separate bowl. Tint each portion with desired gel food color.
• Shape each dough into a ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut with 2-inch heart-shaped cookie cutter.
• Form butterflies by placing 2 cookies with tips slightly overlapping onto ungreased cookie sheets. Sprinkle with decorator sugar. Decorate as desired. Repeat with remaining cookies. Bake 6-8 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Steps:

• In large bowl, stir cookie mix, flour, butter, egg and 2 tablespoons candy sprinkles until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
• Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch butterfly-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
• Bake 12 to 13 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icings and candy sprinkles. Let stand until set.