“This requires a fair bit of work, but the end result will please kids and adults alike and look spectacular on a dessert tray.”
READY IN:
1hr 30mins
YIELD:
4 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix margarine and sugar in medium bowl; stir in flour and almond extract until mixture resembles coarse crumbs.
  2. Divide dough into 3 equal parts; tint and shape each portion as desired; see below for fruit options.
  3. Place on ungreased cookie sheet; cover and refrigerate at least 30 minutes.
  4. Preheat oven to 300F degrees.
  5. Bake cookies for about 30 minutes, until they're set but not browned.
  6. Apples: Mix red or green food colour into part of dough; shape into small balls; insert small piece of cinnamon stick in top of each stem end and whole clove into bottom of each for blossom end; dilute red or green food colour with water and brush over apples.
  7. Apricots: Mix red and yellow food colours into part of dough; shape into small balls; make crease down 1 side of each with a wooden pick; insert whole clove in each for stem end; dilute red food colour with water and brush over apricots.
  8. Oranges: Mix red and yellow food colours into part of dough; shape into small balls; insert whole clove in each for blossom end; prick balls with blunt end of wooden pick to resemble texture of orange peel.
  9. Pears: Mix yellow food colour into part of dough; shape into small balls, then into cone shapes, rounding narrow end of each; insert small piece of stick cinnamon in narrow end for stem; dilute red food colour with water and brush on"cheeks" of pears.
  10. Bananas: Mix yellow food colour into part of dough; shape into 3-inch rolls, tapering end to resemble bananas; flatten tops slightly to show planes of banana; curve each slightly; paint on characteristic markings with mixture of red, yellow and blue food colours diluted with water.
  11. Strawberries: Mix red food colour into part of dough; shape into small balls, then into heart shapes (about 3/4-inch high); prick with blunt end of wooden pick for texture; roll each in red sugar; insert small piece of green-coloured wooden pick or green dough into top of each for stem.

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