Valentine Heart Necklaces Recipe

Ingredients
<br>- 1 cup butter, softened
<br>- ¾ cup white sugar
<br>- 1  egg
<br>- 1 teaspoon vanilla extract
<br>- 1 tablespoon lemon zest
<br>- 2 ½ cups sifted all-purpose flour
<br>- 1 teaspoon baking powder
<br>- 3 cups confectioners' sugar
<br>- ⅓ cup butter, softened
<br>- 1 ½ teaspoons vanilla extract
<br>- 2 tablespoons milk
<br>- 3 drops red food coloring
<br>- 2 ¼ ounces colored candy sprinkles
<br>- 60  long red vine licorice
<br><p></p>Directions
<br>step 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. Cover and refrigerate dough for approximately 2 hours.
<br>step 2: Preheat oven to 375 degrees F (190 degrees C).
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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.
<br>step 7: 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 ">


Ingredients
- 1 cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 ½ cups sifted all-purpose flour
- 1 teaspoon baking powder
- 3 cups confectioners' sugar
- ⅓ cup butter, softened
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
- 3 drops red food coloring
- 2 ¼ ounces colored candy sprinkles
- 60 long red vine licorice

Directions
step 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. Cover and refrigerate dough for approximately 2 hours.
step 2: Preheat oven to 375 degrees F (190 degrees C).
step 3: 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.
step 4: 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.
step 5: 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.
step 6: 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.
step 7: 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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