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29

Heart-of-My-Heart Cookies

28 Ratings

9 Comments

Prep 30 min
Total 1 hr 10 min
Servings 24

Who wouldn't love delicious decorated heart-shaped sugar cookies? MORE+ LESS-

By Betty Crocker Kitchens

January 16, 2009

Ingredients

Cookies

cup butter or margarine, softened

1 1/2

cups powdered sugar

teaspoon vanilla

egg

2 1/2

cups Gold Medal™ all-purpose flour

teaspoon baking soda

teaspoon cream of tartar

Powdered Sugar Glaze, if desired

1 1/2

cups powdered sugar

to 3 1/2 tablespoons milk

Decorations, if desired

Betty Crocker™ colored sugars

Betty Crocker™ decorating icings (from 4.25-oz tubes)

Steps

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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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Cookie

Calories: 150
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 110mg; 5%
Potassium: 40mg; 1%
Total Carbohydrate: 18g; 6%
Dietary Fiber 0g 0% Sugars 7g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;