Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3
cup butter, softened
1
tablespoon Gold Medal™ all-purpose flour
1
egg
1
cup powdered sugar
2
tablespoons water
1
tablespoon light corn syrup
1/4
teaspoon almond extract
Food color, if desired
Assorted Betty Crocker™ Decorating Decors, if desired
Preparation
Heat oven to 375°F. In large bowl, stir together Cookie ingredients until dough forms.
Divide dough in half. On lightly floured surface, roll each half until 1/8 inch thick. With 3-inch and 1 1/2-inch heart-shaped cookie cutters, cut 12 cookies of each size. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In medium bowl, beat powdered sugar, water, corn syrup and almond extract until smooth. Divide Glaze into 2 bowls; tint each with food color as desired. Dip cooled cookies into glaze, letting excess drip off; dip into decors. Place smaller heart on top of larger heart. Let stand at room temperature until set, about 1 hour.
