1-1/4 cups butter, softened
1-3/4 cups confectioners’ sugar
2 oz almond paste
1 large egg
1/4 cup 2% milk
1 tsp vanilla extract
4 cups all-purpose flour
1/2 tsp salt
2 packages (12 ounces each)
white candy coating melts
Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies
Black paste food coloring
In a large bowl, cream butter and confectioners’ sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely.
In a large, shallow microwave-safe dish, melt white candy coating melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper.
Add decorations as desired. Tint remaining white candy coating black; pipe on mouth. Let stand until set.