I've found that when making this recipe, using real butter produces the best results. Not only does it taste better, but its consistency holds the dough together a lot easier.
Dough Ingredients:
- 1/3 cup powdered sugar
- 3/4 cup cornstarch
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup butter
Icing Ingredients:
- 3 ounces cream cheese, softened
- 1 tablespoon margarine, softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 1/2 pound powdered sugar
- Pink or red food coloring
Directions:
Sift together dry ingredients. Cut in the butter until fine. Gently work into a soft dough. Roll dough out onto a lightly floured surface to approximately 1/4-inch thick. Cut using a 2 or 3-inch heart-shaped cookie cutter. Place hearts onto an ungreased baking sheet. Bake at 375 degrees for 7-9 minutes. Let cookies rest on baking sheet until cooled slightly before removing to cooling rack.
For frosting, mix together cream cheese, margarine, milk, and vanilla. Gradually mix in powdered sugar. Add more milk if needed to make a creamy spreading consistency. Stir in pink food coloring until a pale pink icing is created. Frost centers of cookies and serve.
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