|
|
|
|
|
|
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup granulated sugar
1 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Divide 1 dough recipe in half. To one half, mix in 10 drops red food coloring.
Wrap each half in clear plastic wrap; freeze 20 minutes.
Divide each half into 8 pieces. On a lightly floured surface, roll each piece
into an 8-inch long rope, about 1/2 inch in diameter. Flatten each on 4 sides
to form a square rope. For checkerboard design, place 4 ropes side by side on
wax paper, alternating colors. Top with 4 ropes, alternating colors. Repeat
2 more times, forming an 8 x 2 x 2-inch dough block with a checkerboard pattern.
Wrap in wax paper; freeze until firm (1 hour).
Cut dough crosswise into 1/4 inch thick slices. Using a 2-inch heart shape
cookie cutter, cut a heart shape from each slice. Bake as directed.
Makes 30.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |