Here’s My Heart Cookies
from the kitchen of Sharmagne Leland-St.John

½ cup unsalted butter, at room temperature
½ cup granulated white sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 small egg
1 teaspoon baking powder
¼ teaspoon salt
1½ cups all-purpose flour

Preheat the oven to 350° F.

Cream together the butter and sugar until smooth, at least 3 minutes with a hand mixer.

Once you have a smooth texture, beat in the 2 extracts and the egg.

In a separate bowl, combine the flour, baking powder and salt.
Add small portions at a time to the wet ingredients.  Mix until the dough pulls away from the sides of the bowl.

With wet hands create a ball from the dough.  Cut in half and roll out one of the  balls on a floured surface to about 1/4 inch thick.

Using two sizes of cookie cutters, cut one large heart and one smaller.  Place the bigger heart onto the cookie sheet, then place the smaller one on top.

Bake for 8 minutes, then decorate with the flowers while still hot.

Make sure to use organic edible flowers.

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