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Prep 25min
Total1hr20min
Servings18
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Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1
egg
1/4
cup Gold Medal™ All-Purpose Flour
5
oz. cream cheese, softened (from 8 oz package)
1/4
cup butter, softened
1/2
teaspoon almond extract
4
cups powdered sugar
2
to 3 tablespoons maraschino cherry juice
1/3
cup chopped maraschino cherries
1/2
cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting (from 16 oz container)
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Steps
1
Mix together cookie mix, egg and flour. Add 2 oz. cream cheese (reserve remaining 3 oz. cream cheese), 2 tablespoons butter and almond extract; blend. Shape dough into 12x13-inch heart on large ungreased cookie sheet.
2
Bake at 375°F for 12 to 15 minutes or until light golden brown around edges. Cool on cookie sheet 20 minutes. Carefully remove to cooling rack. Cool completely.
3
Beat powdered sugar, 3 oz. cream cheese, remaining butter and cherry juice with electric mixer on low speed until smooth and creamy. Stir in maraschino cherries. Spread over cooled cookie.
4
Spoon chocolate frosting, reserving 2 tablespoons, into decorating bag, with small star tip (#21); pipe around edges of cookie. Using reserved frosting pipe message on top of cookie. Store any leftover cookie in refrigerator.
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This heart-shaped Be My Valentine Cookie turns out best when baked on the middle oven rack.
If desired, prepare heart-shaped cookie crust up to a day ahead of time. After cookie has cooled, wrap tightly in plastic wrap and store at room temperature until you’re ready to frost and decorate.
Disposable plastic decorating bags and tips can be found in the baking section of most craft stores and kitchen specialty stores.
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