So yesterday, I decided that Riley & I should do a project while Sydney was taking her afternoon nap. I went online and found this fabulous recipe for homemade sugar cookies, with homemade frosting. I thought it would be the perfect thing to make together. Little did I know how time consuming the project actually was! But the necklaces turned out great really, although if you ever decide to try it, I might suggest using string for the necklace instead of licorice. The licorice didn't hold very well after the knots were tied. Anyway, it was a cute idea instead of cards for
Valentine's....the first picture is a little blurry, but the idea is to use a drinking straw to cut out the hole for the licorice to go through. I'll post the recipe at the bottom of this blog.
Valentine's....the first picture is a little blurry, but the idea is to use a drinking straw to cut out the hole for the licorice to go through. I'll post the recipe at the bottom of this blog.
INGREDIENTS (Nutrition)
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
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DIRECTIONS
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. Cover and refrigerate dough for approximately 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Roll dough to 1/4 inch thickness on a lightly floured surface. Use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. Place the cut-out hearts on greased cookie sheets.
Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5 to 7 minutes until very lightly browned. Cool the cookies on a wire rack.
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.
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.
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
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
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
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. Cover and refrigerate dough for approximately 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Roll dough to 1/4 inch thickness on a lightly floured surface. Use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. Place the cut-out hearts on greased cookie sheets.
Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5 to 7 minutes until very lightly browned. Cool the cookies on a wire rack.
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.
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.
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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