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YValentine Heart NecklacesY
1 cup butter,
softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
3 cups confectioners' sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk
3 drops red food coloring
2 1/4 ounces colored candy sprinkles
60 long red vine licorice
Directions
1 Cream 1 cup butter or margarine and 3/4 cup white sugar together. Blend in egg, 1
teaspoon vanilla extract, and grated lemon peel. Sift together 2 1/2 cups all-purpose
flour and baking powder. Add to creamed mixture and blend well.
2 Cover and refrigerate dough for approximately 2-3 hours.
3 Preheat oven to 375 degrees F (190 degrees C).
4 Roll dough to 1/4 inch thickness on a lightly floured pastry cloth. Use a floured heart
shaped 1-2 inch cookie cutter and cut dough into heart shapes. Lightly spray cookie sheet
with non-stick cooking spray. Place the cutout hearts on the cookie sheet.
5 Using the drinking straw, make a hole at the top center of each heart before baking.
Bake for 5-7 minutes until very lightly browned. Cool the cookies on a wire rack.
6 To Make Butter Frosting: Mix 3 cups confectioners' sugar and 1/3 cup butter together.
Stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. Beat until smooth making
sure frosting is of spreading consistency. Stir in food coloring to create a pink or red
colored frosting, if desired.
7 After cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees,
or colored sugar. Use a toothpick to dislodge the hole, if necessary. Let the frosting
dry.
8 To make a necklace, tie the ends off of two pieces of red colored licorice with a knot.
Thread it through the hole at the top center of the cookie. Tie the other ends off with
another knot to create a "chain." Makes approximately 30 heart necklaces.
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