* Active Time: 50 minutes
* Total Time: 1 hour
INGREDIENTS
o 1 roll (18 oz) refrigerated sugar cookie dough
o 2 cans (16 oz each) vanilla frosting
o Pink paste (icing) food color
PREPARATION
1. Heat oven to 350°F. Have ready a 3-in. heart-shape cookie cutter and 3 large baking sheets. Coat 2 with nonstick spray.
2. Roll out dough between sheets of wax paper to 1/4 in. thick. Slide onto unsprayed sheet. Freeze 10 minutes until very firm. Peel off top paper. Cut out cookies; peel from paper. Place 2 in. apart on sprayed sheets. Put 1 in freezer.
3. Bake other sheet 12 minutes or until cookie edges are brown. Cool 1 minute, transfer to a wire rack to cool. Bake sheet from freezer.
4. Press dough scraps together and repeat Steps 2 and 3 only once.
5. Put each can frosting in a microwave-safe bowl. Tint 1 pink. Microwave, stirring at 10-second intervals, until liquid.
6. Frost cookies with back of a spoon. Drop dots of contrasting color on frosting with a toothpick. While wet, draw pick through dots to make hearts, wiping pick after each stroke. (Microwave and stir frosting as needed to liquefy.)
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