TOOTHPICK UMBRELLAS RECIPES

Steps:

• Combine 1 cup butter, sugar, and egg in bowl. Beat at medium speed until creamy. Add 2 tablespoons milk and almond extract. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. 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 3-inch round cookie cutter. Cut each cookie in half, using crinkle cutter if scalloped edge is desired. Place each cookie, cut-side down, over lollipop stick on ungreased cookie sheets; press dough lightly around stick to adhere cookie to stick.
• Bake 6-10 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/3 cup butter, and vanilla in bowl. Beat at low speed, adding enough milk for desired frosting consistency, until creamy. Tint frosting with food color, as desired.
• Frost cooled cookies. Decorate as desired. Using white decorator gel, draw 3 or 4 horizontal lines across umbrella. To form umbrella ribs, drag toothpick from top center of umbrella down to bottom edge. Let stand until frosting is set.
• Pull out bendable portion of straws to resemble umbrella. Trim straight portion to same length as umbrella stick. Slide straw over stick; trim bent end, if necessary.

Steps:

• Fill a glass with ice. Pour in the pineapple juice and spiced rum. Top off with enough lemon-lime soda to fill the glass.