Priscilla’s Pink
Heart-Shaped Cookies
Yield: 21 - 3-1/2 inch cookies
1 cup unsalted butter (two sticks) softened
1-1/2 cups sugar
2 large eggs
2 teaspoons vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Icing
1 16 oz. container butter cream frosting
1/8 - 1/4 teaspoon red food coloring
1/4 teaspoon vanilla extract.
sprinkles (optional) |
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- Preheat oven to 375°.
- Using an electric mixer, beat butter, sugar and vanilla together until will combined and light in color.
- Add eggs, one at a time, beating after each addition until fully combined.
- In a medium bowl, sift together flour, baking soda and salt.
- Gradually add flour mixture to creamed mixture a little at a time beating after each addition until well combined.
- Gather dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
- Divide dough into fourths. On a surface, lightly sprinkled with flour, roll out one portion of dough to 1/8 inch thickness. Cut into heart shapes using 3-1/2 heart-shaped cookie cutter.
- Place on inch apart on an ungreased baking sheet.
- Bake 8-10 minutes or until lightly golden around edges.
- Remove to wire racks to cool.
- Mix icing ingredients. Decorate cookies with icing and, sprinkles if desired.
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