Wax paper makes for a much better surface when rolling out cookies. No extra flour which makes for more tender cookies, also easier to lift to place on cookie sheet.
Slit cookies 1 1/2 inches on bottom of heart and pull apart a bit to form the wings.
- 1 stick(s) (1/2 cup) butter, softened
- 1 cup(s) sugar
- 2 teaspoon(s) baking powder
- 1 large egg
- 1/2 teaspoon(s) pure almond extract
- 1 2/3 cup(s) all-purpose flour
- 1/4 cup(s) cornstarch
- Decoration: white of 1 large egg, slightly beaten, sliced almonds and sugar
- Beat butter, sugar and baking powder in a large bowl with mixer on low speed to blend. Increase to medium-high and beat until fluffy. Beat in egg and almond extract. On low speed, beat in flour and cornstarch until just blended.
- Divide dough in half. Shape each portion into a 1-in.-thick disk. Wrap individually and refrigerate at least 4 hours or until firm enough to roll out.
- Heat oven to 350°F. Have ready a 2 1/2-in. heart-shape cookie cutter.
- On lightly floured wax paper with lightly floured rolling pin, roll 1 disk (keep other refrigerated) to 1/8 in. thick. Cut out hearts with cookie cutter. Slide paper onto a baking sheet; freeze 5 to 10 minutes until firm and easy to handle.
- Peel hearts off paper. Place 1 in. apart on ungreased baking sheet. Cut a 11/2-in.-long slit at bottom of hearts. Spread apart slightly to form wings. Brush hearts with egg white. Attach almonds as shown, pressing down gently. Sprinkle with a little sugar. (Reroll scraps only once or cookies will be tough.)
- Bake 8 to 10 minutes until just golden brown at edges. Remove to wire rack to cool. Repeat with remaining dough.
Holly is preparing a crown for the school Christmas Pageant.