Braided Sweetheart Cookies Recipe
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- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 to 8 drops red food coloring
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Divide dough in half; tint one portion pink, leaving the remaining portion white. Wrap each portion in plastic wrap; refrigerate for 4 hours or overnight.
- For each cookie, shape a 1-in. ball of each color into an 8-in. rope. Place a pink and white rope side-by-side; press together gently and twist. Place 2 in. apart on ungreased baking sheets; shape into a heart and pinch ends to seal.
- Bake at 350° for 8-11 minutes or until edges are lightly browned. Cool on wire racks. Yield: 2 dozen.
- Editor's Note: If cookies spread during baking, place the baking sheets with shape dough in the freezer for 10 minutes, then bake for 11-12 minutes. Tip: Fix cookies ahead and freeze until serving.
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