Sunday, February 14, 2010


When we dressed this morning, Husband presented me with a heart necklace! Yippee. I love it. And when we went to church, we took these heart cut-out cookies for "coffee" time. It was our turn to serve.

I love this recipe from Better Homes and Gardens (Nov. 1998), because there is no chilling before you roll them out. They are kind of a cross between a shortbread and sugar cookies.

Twinkly Star Cutouts (or hearts, etc.)

1 c. butter, softened
3/4 c. sugar
1 egg
3 c. all-purpose flour

Beat butter in bowl for 30 seconds. Add sugar, beating until combined. Add egg, beating until combined. Beat in as much flour as you can. Stir in any remaining flour. Divide dough in half. On floured surface roll half the dough to 1/8 inch thickness. Cut with cookie cutters. Gather and re-roll scraps. Bake cookies 6 min. at 375 degrees on greased cookie sheets.

Powdered Sugar Glaze

Stir together 4 c. powdered sugar and 1/4 c. milk. Tint to desired color with food coloring. Frost cookies.

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