SNOWY HEART CUTOUTS
Sugar-sprinkled, melt-in-your-mouth cookies are a breeze. Just stir fresh butter, an egg and a little flour into a cookie mix, then roll and bake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, softened butter and egg until soft dough forms.
- On floured surface, roll dough to about 1/4-inch thickness. Cut with 2 1/2- to 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- Spread frosting on cooled cookies. Decorate as desired with decorator sugar crystals. Store cookies in tightly covered container.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Frosted Cookie, Sodium 115 mg, Sugar 20 g, TransFat 2 g
HEART-SHAPED SUGAR COOKIE CUTOUTS
Use these basic sugar cookie cutouts to make Dani Fiori's decorated cookie creations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Varies depending on size of cutout
Number Of Ingredients 7
Steps:
- Sift flour, salt, and baking powder into a bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4-inch thick. Remove top layer of plastic wrap. Cut out cookies with a cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, and freeze dough until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
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