Tuesday, February 14, 2012

Roll-Out Cookies - Heart Shape

Roll-Out Cookies – Heart Shape
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour  

1.                  Preheat oven to 400°F.
2.                  In a large bowl, cream butter and sugar with an electric mixer.
3.                  Beat in egg and vanilla.
4.                  Mix baking powder and flour, add one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.  

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached. 

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.   Makes 20 -24 average size cookies.  

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94.   

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Thank You!
Shirley-Ann Pearman
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