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1
Combine 1 cup butter, sugar and egg in bowl.
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2
Beat at medium speed until creamy.
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3
Add 2 tablespoons milk and almond extract.
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4
Continue beating, scraping bowl often, until well mixed.
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5
Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
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6
Divide dough into thirds.
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7
Shape each third into a ball; flatten slightly.
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8
Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
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9
Heat oven to 400F.
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10
Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness.
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11
Cut with 3-inch round cookie cutter.
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12
Cut each cookie in half, using crinkle cutter if scalloped edge is desired.
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13
Place each cookie, cut-side down, over lollipop stick on ungreased cookie sheets; press dough lightly around stick to adhere cookie to stick.
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14
Bake 6-10 minutes or until edges are lightly browned.
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15
Let stand on cookie sheet 1 minute; remove to cooling rack.
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16
Cool completely.
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17
Combine powdered sugar, 1/3 cup butter and vanilla in bowl.
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18
Beat at low speed, adding enough milk for desired frosting consistency, until creamy.
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19
Tint frosting with food color, as desired.
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20
Frost cooled cookies.
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21
Decorate as desired.
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22
Using white decorator gel, draw 3 or 4 horizontal lines across umbrella.
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23
To form umbrella ribs, drag toothpick from top center of umbrella down to bottom edge.
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24
Let stand until frosting is set.
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25
Pull out bendable portion of straws to resemble umbrella.
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26
Trim straight portion to same length as umbrella stick.
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27
Slide straw over stick; trim bent end, if necessary.
