Almond Heart Sugar Cookies

• 1/2 cups Crisco
• 3/4 cups Sugar
• 1/4 cups Brown Sugar
• 1/2 teaspoons Almond Extract
• 1 whole Egg
• 1-1/2 Tablespoon Milk
• 2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt

1. Cream the sugars, Crisco and extract. Add the egg and milk. Mix well. Sift together the dry ingredients and mix into the sugar mixture. Refrigerate the dough for about an hour.
2. Roll the dough on a surface that is floured with a mixture of 2 parts flour and 1 part powdered (confectionery) sugar. Roll the dough until it is about 1/4 inch thick. I used a little 2-inch heart cookie cutter from a Pampered Chef set that I have.
3. I used a basic egg glaze for the red color: 1 egg yolk and a teaspoon of water and a good many drops of red food dye. Some of the cookies were also adorned with red sugar crystal sprinkles and some colored jimmies.
4. Bake at 375 degrees for about 5-7 minutes. Allow the cookies to cool for a few minutes on the pan before removing them. Then enjoy! Be careful if you use a small cookie cutter like I did, because these are bite-sized and hence they left the bowl in handfuls.

crisco, sugar, ubc, almond extract, egg, milk, allpurpose, baking powder, ubc

Taken from tastykitchen.com/recipes/desserts/almond-heart-sugar-cookies/ (may not work)