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| 1 | cup butter or margarine, softened |
| 1 1/2 | cups powdered sugar |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon cream of tartar |
|
| 1 1/2 | cups powdered sugar |
| 3 | to 3 1/2 tablespoons milk |
|
| Betty Crocker® colored sugars |
| Betty Crocker® decorating icings (from 4.25-oz tubes) |
| 1. | In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled. |
| 2. | Heat oven to 375°F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars. |
| 3. | Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 4. | In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies. Decorate with decorator icings.
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| No change. |
|
| Short of time? Use a pouch of Betty Crocker® sugar cookie mix instead of the scratch recipe. |
|
| Cut cookies, using a cutter dipped in flour or powdered sugar, as close together as possible on the rolled dough to avoid rerolling (rerolled dough will be a little tougher). |
Nutrition Information:
150 ( 70); 8g ( 5g, 0g); 30mg; 110mg; 18g ( 0g, 7g); 2g 4%; 0%; 0%; 4% 1/2 ; 1/2 ; 0 ; 1 1/2 1