| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 20-oz. Pillsbury | |
| Refrigerated Sugar | ||
| Cookies | ||
| well chilled | ||
| 1/3 | c | Powdered sugar |
| 1 | T | Flour |
| 2 | c | Powdered sugar |
| 1/8 | t | Salt |
| 1/4 | c | Margarine or butter |
| softened | ||
| 1/4 | c | Shortening |
| 2 | T | Milk, up to 4 |
| 1/2 | t | Vanilla |
| Food color | ||
| dozen cookies | ||
| 19 | The Pillsbury Company |
INSTRUCTIONS
Heat oven to 350 F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Combine 1/3 cup powdered sugar and flour; sprinkle half of sugar mixture onto work surface. Coat sides of half roll of well-chilled dough with sugar mixture. Roll out to about 1/8-inch thickness. Cut with 2-inch heart-shaped cookie cutter dipped in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Repeat with remaining half of dough. In medium bowl, combine all frosting ingredients except food color beat until smooth and of desired spreading consistency. Add desired amount of food color; beat well. Pipe or spread on cooled cookies; allow frosting to dry. Store cookies in single layer in covered container. Posted to FOODWINE Digest 11 Feb 97 by Ana Kurland <akur@LOC.GOV> on Feb 11, 1997.
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