Victorian Heart Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 3 | 1/2 doz. | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Pecans |
| 1/8 | t | Salt |
| 1 | c | Butter or margarine |
| softened | ||
| 1/2 | c | Firmly packed brown sugar |
| 3 | c | Sifted confectioners sugar |
| 1/4 | c | Milk |
| Pink paste food coloring | ||
| Paper cutouts to decorate |
INSTRUCTIONS
Process flour, pecans, and salt in a blender or food processor until mixture is a fine powder. In a large bowl, cream butter and sugar until fluffy. Stir dry ingredients into creamed mixture. Cover and chill 1 hour. Preheat oven to 350øF degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Use various sizes of heart-shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 12 to 15 minutes or until edges are light brown. Transfer to a wire rack with waxed paper underneath to cool completely. For icing, stir sugar and milk together in a medium bowl until smooth. Tint icing pink. Ice cookies. Before icing hardens, gently press paper cutouts on tops of cookies. Allow icing to harden. Store in an airtight container. Remove paper cutouts before eating. Yield: about 3 1/2 dozen 2 1/2 inch cookies. Typed in MMFormat by cjhartlin@msn.com Source: Tasty Holiday Gifts. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 11, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 1246
Calories From Fat: 769
Total Fat: 88.7g
Cholesterol: 164.3mg
Sodium: 126.7mg
Potassium: 333.5mg
Carbohydrates: 105.6g
Fiber: 5.7g
Sugar: 38.3g
Protein: 13.3g