| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Holidays, Cookies |
6 |
Dozen |
INGREDIENTS
| 1 |
c |
Butter; unsalted |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
tb |
Vanilla |
| 3 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Confectioners' sugar; sifted |
| 2 |
tb |
Milk |
|
|
Multicolored nonpareils |
INSTRUCTIONS
ICING
1. Beat the butter and sugar until light and fluffy. Blend in the eggs and
vanilla; mix well. Stir together the flour, salt and baking soda; mix into
the sugar mixture until well blended. Chill for 2 hours.
2. Preheat the oven to 350 degrees.
3. Divide the dough into quarters. Roll out one quarter on a lightly
floured surface to 1/8-inch thickness. Cut into heart shapes with a 2-inch
cutter; place on an ungreased cookie sheet.
4. Bake for 5 to 8 minutes or until the cookies are barely browned at the
edges. Cool on a wire rack.
** Icing **
5. Mix together the confectioners' sugar and milk until smooth. Spread on
the cookies; sprinkle with the nonpareils.
Source: from the back of the packaging on the new cookie sheets bought in
preparation for the holidays.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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