Deep in the Heart of Texas Sugar Cookies
photo by Young Living in Tex
- Ready In:
- 1 cup butter
- 1 1⁄2 cups powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 12 Brach's hard cinnamon candies, crushed
- 2 cups powdered sugar
- 2 tablespoons milk
- 1⁄4 teaspoon almond extract
- Crush the hard candy fairly fine.
- Beat powdered sugar and butter.
- Mix in vanilla, almond extract and egg.
- Sift together flour, baking soda and cream of tartar. Mix into creamed mixture.
- Cover and refrigerate about 2 hours or until firm.
- Tape (2) paint stir sticks, the width of your rolling pin, on to parchment paper. Stir sticks gives you even thickness of about 1/8 inch thick.
- Tape the paper to your counter.
- Place a piece of dough on the paper, cover with another piece of parchment paper and roll.
- If the dough sticks use powdered sugar on the rolling surface.
- It is best not to get it on top of the cookie if you are going to glaze, because it makes the top of the cookie puffy where the sugar was.
- Use a 3 ½ inch Texas shaped cookie cutter, then use a 1 inch heart shaped cutter.
- Place cookies on a foil lined cookie sheet.
- Spoon it in the heart spaces. Use as much as you want, but not over the top of the Texas shape cookie.
- You can sprinkle the cookie with sugar before baking or may glaze after completely cooled.
- Bake at 375° F for 7 to 8 minutes or until edges or golden.
- Let your stained glass cookies cool for 10 minutes before removing from pan.
- Cool completely before glazing.
- WHITE GLAZE: Mix all ingredients until smooth or desired brushing consistency.
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