Deep in the Heart of Texas Sugar Cookies

READY IN: 37mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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