Ingredients
1 cup Country Crock Spread
1 cup Sugar
1 piece Egg
2 teaspoons Vanilla Extract
2.3 cups All-Purpose Flour
1.5 teaspoons Baking Powder
.5 teaspoons Salt
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Preheat oven to 375°. Beat Country Crock(R) Spread with sugar in large bowl with
electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla scraping
sides occasionally, until blended. Beat in flour, baking powder and salt until blended.
(Do not overbeat). Shape dough* by 2 tablespoonfuls into balls. Arrange 3-inches apart on ungreased
baking sheets. Gently press balls into 2 1/2 inch circles. Pinch bottom to form point of
"heart". Gently indent dough in center on top to shape into "heart". Bake 14 minutes or until edges are lightly golden. Cool 2 minutes on wire rack;
remove from sheets and cool completely. Decorate** as desired. *If dough seems sticky, use lightly floured OR wet hands to shape. **To decorate, stir
4 teaspoons warm water into 1 cup confectioners sugar until smooth. Tint with food
color, if desired. Spread on cookies and sprinkle with colored sprinkles.