 | | Directions |
- Preheat oven to 375 degrees F.
- Cream butter, sugar and vanilla together.
- Add Eggland's Best egg and beat until light and fluffy. Stir in milk.
- Sift flour and baking powder and then mix with butter, sugar mixture. Blend well.
- Divide dough in half and chill in refrigerator for at least 1 hour.
- Roll dough on floured board to about 1/8 inch thickness. Cut with heart shaped cookie cutters of varying sizes.
- Bake on a cookie sheet for 8 - 10 minutes. Cool completely.
ICING:
- To make the icing, combine sugar, milk, vanilla and salt. Mix well. Add food coloring.
- Frost cookies.
Nutritional Facts
1 Cookie: Calories 67; Fat 2g (22.3% calories from fat); Protein 1g; Carbohydrate 13g; Dietary Fiber trace; Cholesterol 7mg; Sodium 30mg. |
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Servings: 60
|  | | Ingredients | | - | | 1 stick butter |
| - | | 1 cup sugar |
| - | | 1 large Eggland's Best egg |
| - | | 1 teaspoon milk |
| - | | 1/2 teaspoon vanilla extract |
| - | | 2 cups flour |
| - | | 1 teaspoon baking powder |
| - | | ICING: |
| - | | 3 cups sifted confectioner's sugar |
| - | | 1/4 cup milk |
| - | | 1/2 teaspoon vanilla extract |
| - | | 1/8 teaspoon salt |
| - | | A few drops of red food coloring |
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