I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
Prep: 25 min. + chilling Bake: 10 min. Yield: 24 Servings
1 cup butter,
1/2 teaspoon vanilla
1/2 teaspoon baking
1/2 teaspoon salt
6 to 8 drops red food
In a large bowl,
cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine
the flour, baking powder and salt; gradually add to creamed mixture and mix
Divide dough in half;
tint one portion pink, leaving the remaining portion white. Wrap each portion
in plastic wrap; refrigerate for 4 hours or overnight.
For each cookie,
shape a 1-in. ball of each color into an 8-in. rope. Place a pink and white
rope side-by-side; press together gently and twist. Place 2 in. apart on
ungreased baking sheets; shape into a heart and pinch ends to seal.
Bake at 350° for 8-11
minutes or until edges are lightly browned. Cool on wire racks. Yield: 2 dozen.
Editor's Note: If cookies spread during baking, place the
baking sheets with shape dough in the freezer for 10 minutes, then bake for