Double-Heart Sugar Cookies

Name: Double-Heart Sugar Cookies
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 79 milliliters butter, softened; 1 Tbsp light corn syrup; 1 egg; 1 Tbsp Gold Medal® all-purpose flour; 237 milliliters powdered sugar; 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix; 2 Tbsps water

Double-Heart Sugar Cookies might be a good recipe to expand your dessert recipe box. This recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 49 calories, 0g of protein, and 3g of fat. This recipe serves 24. A mixture of water, butter, sugar cookie mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.

Instructions

Heat oven to 375°F. In large bowl, stir together Cookie ingredients until dough forms.

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Dough

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Bowl

Oven

Divide dough in half. On lightly floured surface, roll each half until 1/8 inch thick. With 3-inch and 1 1/2-inch heart-shaped cookie cutters, cut 12 cookies of each size.

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Dough

Roll

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Cookie Cutter

Place 2 inches apart on ungreased cookie sheets.

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Baking Sheet

Bake 8 to 10 minutes. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

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Equipment you will use

Baking Sheet

Oven

In medium bowl, beat powdered sugar, water, corn syrup and almond extract until smooth. Divide Glaze into 2 bowls; tint each with food color as desired. Dip cooled cookies into glaze, letting excess drip off; dip into decors.

Ingredients you will need

Almond Extract