Spring Almond Ruffles

• 1 cup Land O Lakes Butter, softened
• 2/3 cup sugar
• 1 Land O Lakes Egg
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 3 to 4 drops green food color
• 1 cup powdered sugar
• 1/2 teaspoon almond extract
• 4 to 5 teaspoons milk

1. Heat oven to 400F.
2. Combine butter and sugar in bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg and 1 teaspoon almond extract; continue beating until well mixed.
5. Add flour and salt; beat at low speed until well mixed.
6. Divide dough in half.
7. Stir food color into 1 portion.
8. Fit cookie press with ribbon template; fill with dough, alternating spoonfuls of each color.
9. Press dough into 12-inch long strips onto ungreased cookie sheets.
10. Cut strips every 2 inches, flouring knife if necessary.
11. (Do not separate.)
12. Bake 5-8 minutes or until edges are lightly browned.
13. Cut warm cookies along scored lines.
14. Let cookies cool completely on cookie sheet.
15. Combine powdered sugar, 1/2 teaspoon almond extract and enough milk for desired drizzling consistency in bowl.
16. Drizzle glaze over cooled cookies.
17. Let stand until set..

butter, sugar, egg, almond, flour, salt, color, powdered sugar, almond, milk

Taken from www.landolakes.com/recipe/789/spring-almond-ruffles (may not work)