Try this Victorian Heart Cookies recipe, or contribute your own.
Suggest a better descriptionProcess flour, pecans, and salt in a blender or food processor until mixture is a fine powder. In a large bowl, cream butter and sugar until fluffy. Stir dry ingredients into creamed mixture. Cover and chill 1 hour. Preheat oven to 350F degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Use various sizes of heart-shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 12 to 15 minutes or until edges are light brown. Transfer to a wire rack with waxed paper underneath to cool completely. For icing, stir sugar and milk together in a medium bowl until smooth. Tint icing pink. Ice cookies. Before icing hardens, gently press paper cutouts on tops of cookies. Allow icing to harden. Store in an airtight container. Remove paper cutouts before eating. Yield: about 3 1/2 dozen 2 1/2 inch cookies. Typed in MMFormat by cjhartlin@msn.com Source: Tasty Holiday Gifts. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin"
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 3 1/2 doz. | ||
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Calories: 147 | ||
Calories from Fat: 76 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 44.5mg | 2 % | |
Potassium 26.9mg | 1 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 18g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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