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SPARKLING HEART COOKIES




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




3/4 cup I Can't Believe It's Not Butter!® Spread
1 cup confectioners sugar
3 Tbsp. granulated sugar
1-1/2 tsp. vanilla extract
1/4 tsp. salt
2 cups all-purpose flour


Recipe



In large bowl, with electric mixer, beat I Can't Believe It's Not Butter!® Spread and sugars on medium-high speed until light and fluffy, about 5 minutes. Beat in vanilla and salt. Beat in flour on medium speed until mixture begins to form a dough. Remove from bowl and shape into a ball; cut in half. Place each dough half between 2 sheets lightly floured waxed paper. With rolling pin, roll each into a thin 10-inch circle. Place each waxed-paper-wrapped circle on baking sheet; freeze 15 minutes.

Preheat oven to 350°. Remove top sheet of waxed paper from dough. Cut out heart shapes and arrange on greased cookie sheets, 1/2 inch apart. On lightly floured surface, re-roll dough scraps and cut out cookies. Evenly sprinkle cookies with additional granulated sugar.

Bake 8 minutes or until cookies are pale and just done. On wire rack, let stand 1 minute; remove from sheets and cool completely. If desired, sandwich cookies with raspberry preserves or jam.
Makes: 2 dozen cookies
Preparation Time: 15 Minute(s)
Cook Time: 8 Minute(s)
Chill Time: 15 Minute(s)