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Recipe Details
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Prep Time:

30 min

Start to Finish:

1 hrs, 10 min

Makes:

2 to 2 1/2 dozen cookies

Heart-of-My-Heart Cookies

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

Ingredients

  • 1 cup butter or margarine, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 ½ cups Gold Medal® all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 ½ cups powdered sugar
  • 3 to 3 1/2 tablespoons milk
  • Betty Crocker® colored sugars
  • Betty Crocker® decorating icings (from 4.25-oz tubes)

Directions

  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.

Nutritional Information

  • 1 Serving :
    • Calories : 150 (Calories from Fat: 70)
    • Total Fat : 8g (Saturated Fat: 5g, Trans Fat: 0g)
    • Cholesterol : 30mg
    • Sodium : 110mg
    • Total Carbohydrate : 18g (Dietary Fiber: 0g, Sugars: 7g)
    • Protein : 2g
  • Percent Daily Value* :
    • Vitamin A (%DV) : 4%
    • Vitamin C (%DV) : 0%
    • Calcium : 0%
    • Iron (%DV) : 4%
  • Exchanges :
    • Starch : 0½
    • Other Carbohydrate : 0½
    • Vegetable : 0
    • Fat : 1½
  • Carbohydrate Choices :  1
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

Time Saver

Short of time? Use a pouch of Betty Crocker® sugar cookie mix instead of the scratch recipe.

Success

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).