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Posted by on Jan. 25, 2009 at 1:15 PM
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1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 cup light brown sugar
1 large egg
1 1/2 tsp vanilla
3/4 tsp baking powder
1/2 tsp ground cardamom
1/4 tsp salt
1 3/4 cups flour
Decorating icing (recipe follows)
3 inch heart shaped cookie cutter
15 (10 inch) bamboo skewers
Red food color
3 pastry bags with plain writing tips
Tall glasses or vases

Beat butter and sugars in bowl until light and fluffy. Beat in egg until
blended, add vanilla, powder, cardamom and salt, add flour and beat until
smooth. Shape dough into a disc, cover with plastic wrap and refrigerate 1 hour.

Heat oven to 350 degrees.* Line 2 baking sheets with parchment paper. Roll out
dough between 2 sheets of wax paper to 3/8 inch thickness. Cut out 8 hearts with
cookie cutter. Transfer 4 hearts to each baking sheet. Insert the point of a
skewer 2 1/2 inches into dough through pointed tip of each heart. Gather and
refrigerate dough scraps.

Bake 14 min. or until cookies are golden brown at edges. Cool on sheet 5 min.
transfer to cool completely. Roll, cut and bake remaining hearts. Divide
decorating icing into 3 bowls. Tint one bowl red, and one pink, leave one white.
Transfer half of each color batch to separate pastry bags, refrigerate pastry

Thin the remaining icing with a few tsp water to the consistency of slightly
whipped cream. Spread thinned icing over hearts. Let dry. Outline hearts and
decorate with patterns using the thick icing in pastry bags. Let designs dry

TO ASSEMBLE---Fill glasses or vases with foam blocks cut to fit. Pour in sugar
between glass and foam to cover. Trim skewers to varying lengths and insert into
foam (space the cookies evenly so theyre balanced to prevent tipping). MAKES 14

DECORATING ICING---Beat 1 pound confectioners sugar and 1/4 cup powdered egg
whites in bowl to blend. Beat in 1/3 cup water, beat 5 min. or until icing is
very thick and white. MAKES 2 1/2 CUPS.


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by on Jan. 25, 2009 at 1:15 PM
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