 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 54 |
|
âWe serve these tender, pretty cookies for afternoon tea at the bed-and-breakfast my husband and I operate with my parents,â notes Angela Everett of Port Arthur, Texas. âThe bows make them look very special!â Ingredients:
1 cup butter, softened |
3 cups sugar |
3 eggs |
3 teaspoons vanilla extract |
7-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup buttermilk |
coarse sugar, optional |
54 ribbons (16 inches x 1/8 inch) |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle.
2. On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with coarse sugar if desired.
3. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. While cookies are still warm, poke two holes into each cookie with a straw. When cookies are completely cooled, thread ribbon through holes and tie into a bow; trim ribbon if necessary. Yield: 4-1/2 dozen.
|
|