Big Heart-shaped Cookies for Valentines Day with Icing
Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 18 oz roll sugar cookie dough
- 2 cans (16 oz each) vanilla frosting
- Pink paste icing food color
Directions
Heat Oven to 350°F.
Have ready a 3-inch heart shaped cookie cutter and 3 baking sheets. Coat 2 with non-stick spray.
Roll dough out between sheets of wax paper to ¼ inch thick.
Slide onto unsprayed sheet. Freeze 10 minutes or until very firm.
Peel off top paper.
Cut out cookies, peel from paper. Place on sprayed sheets.
Put 1 in freezer.
Bake other sheet 12 minutes or until cookie edges are brown. Cool.
Bake sheet from freezer.
Press dough scraps together and repeat.
Put each can frosting in a microwave bowl. Tint 1 pink.
Microwave until liquid.
Frost cookies. Drop dots of contrasting colors on frosting with a toothpick. While wet, draw pick through dots to make hearts.
Category:World Recipes
Category:Valentine's Day Snacks
Category:Holiday Cookies