Baker's secret sugar cookie hearts
6 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; unsalted |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | tablespoon | Vanilla |
| 1 | cup | Confectioners' sugar; sifted |
| 2 | tablespoons | Milk |
| 3 | cups | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| Multicolored nonpareils | ||
Directions
ICING
1. Beat the butter and sugar until light and fluffy. Blend in the eggs and vanilla; mix well. Stir together the flour, salt and baking soda; mix into the sugar mixture until well blended. Chill for 2 hours.
2. Preheat the oven to 350 degrees.
3. Divide the dough into quarters. Roll out one quarter on a lightly floured surface to ⅛-inch thickness. Cut into heart shapes with a 2-inch cutter; place on an ungreased cookie sheet.
4. Bake for 5 to 8 minutes or until the cookies are barely browned at the edges. Cool on a wire rack.
** Icing **
5. Mix together the confectioners' sugar and milk until smooth.
Spread on the cookies; sprinkle with the nonpareils.
Source: from the back of the packaging on the new cookie sheets bought in preparation for the holidays.
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95