From the kitchen of Ann Marie Barkwell. These
delicate little cookies are great for bridal or baby
showers, weddings, Easter, or anytime you want
1 c butter, softened
1/3 c heavy cream
2 c flour
Cover & chill.
Combine sugar sprinkles with sugar, set aside.
If you don't want to add color, use just sugar.
Roll chilled dough on a floured surface.
Does NOT need to be especially thin.
Use cookie cutter to cut small circles.
Coat both sides of cookie with sprinkle mix.
Place on an ungreased cookie sheet.
Prick each cookie twice with a fork.
Bake @ 375, 5 min or until set, NOT BROWN!
BURNS EASILY! Cool completely.
1/4 c margarine or butter, softened
3/4 c confectioner sugar
1 tsp vanilla
Optional: food coloring
Mix until smooth & creamy.
Add a few drops of water if needed.
LET FROSTING SOFTEN (leave at room temp for a
Otherwise the cookies will crack when you're filling
Rolling the dough between
2 layers of plastic wrap
makes handling cut dough
Coating in sugar/ sprinkle
mixture. A fork is the perfect
tool for handling the cookies.
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