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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I always try to do something special with my fair entries. This cookie bouquet was a blue-ribbon winner, says Marlene Gates, Sun City, Arizona. It is a great gift for a loved one or makes a nice Valentine's Day centerpiece. Ingredients:
1 cup butter, softened |
1 cup sugar |
1/4 cup milk |
1 egg |
1 teaspoon vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
24 long wooden skewers |
frosting: |
1/2 cup butter, softened |
2 cups confectioners' sugar |
2 to 3 tablespoons maraschino cherry juice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure.
4. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
5. Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter.
6. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
7. In a small bowl, combine the butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Yield: 2 dozen.
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