Recipe: Sugar Hearts (cookies, My Great Recipes Cards, 1980's)

SUGAR HEARTS

"Buttery and crisp. these cookies have the best flavor if you do not over-brown them."

1 cup sugar
1 cup butter or margarine, room temperature
2 eggs
Pinch salt
3 cups all-purpose flour
1 tsp, baking soda
1 egg white
1/4 cup chopped almonds

Cream sugar with butter until light. Add eggs and beat until fluffy. Beat in salt. Stir in flour and baking soda until dough is stiff. Chill about 2 hours or until dough is firm.

Roll out very thin and cut out with heart-shaped cookie cutter.

Place on greased baking sheet. Brush with egg white. Sprinkle with chopped almonds

Bake at 375 degrees F for 8 to 10 minutes or until very lightly browned around the edges.

VARIATION:

SLICE-AND-BAKE COOKIES
This cookie dough can be handled just like refrigerator cookies. If desired, Shape into a log, wrap well and refrigerate. When ready to bake, slice into X-inch slices and bake at 375 degrees F for 8 to 10 minutes or until golden around the edges.

Makes 3 dozen cookies
Source: My Great Recipes card, Category #26 - Cookies, Card 32, 1984

Hello,

I found this recipe and the recipe for Drop Sugar Cookies that I will also post. If neither are the one you're looking for, please feel free to post again with more details.

Happy Baking!

Betsy