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Preheat oven to 375°F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, 1 1/2 teaspoons cinnamon, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
Force unchilled dough through a cookie press into 2-inch circles 2 inches apart on ungreased cookie sheets. Arrange sliced almonds on dough circles to resemble bows. In a small bowl, stir together the remaining 3 tablespoons sugar and the remaining 1 1/2 teaspoons cinnamon. Sprinkle lightly over dough circles.
Bake for 7 to 8 minutes or until light brown. Transfer to a wire rack set over waxed paper. Sprinkle warm cookies with additional sugar mixture. Let cool. Use a small amount of canned frosting to add a candy-coated chocolate piece to the center of each almond bow.