Deep in the Heart of Texas Sugar Cookies

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“I won first place in a 4th of July bake off with this tender cookie. I used the white glaze for Texas and red crushed candy for the heart. Using a blue edible ink writing pen I made swirles in Amarillo and Lubbock.”
36 cookies

Ingredients Nutrition


  1. Crush the hard candy fairly fine.
  2. Beat powdered sugar and butter.
  3. Mix in vanilla, almond extract and egg.
  4. Sift together flour, baking soda and cream of tartar. Mix into creamed mixture.
  5. Cover and refrigerate about 2 hours or until firm.
  6. Tape (2) paint stir sticks, the width of your rolling pin, on to parchment paper. Stir sticks gives you even thickness of about 1/8 inch thick.
  7. Tape the paper to your counter.
  8. Place a piece of dough on the paper, cover with another piece of parchment paper and roll.
  9. If the dough sticks use powdered sugar on the rolling surface.
  10. It is best not to get it on top of the cookie if you are going to glaze, because it makes the top of the cookie puffy where the sugar was.
  11. Use a 3 ½ inch Texas shaped cookie cutter, then use a 1 inch heart shaped cutter.
  12. Place cookies on a foil lined cookie sheet.
  13. Spoon it in the heart spaces. Use as much as you want, but not over the top of the Texas shape cookie.
  14. You can sprinkle the cookie with sugar before baking or may glaze after completely cooled.
  15. Bake at 375° F for 7 to 8 minutes or until edges or golden.
  16. Let your stained glass cookies cool for 10 minutes before removing from pan.
  17. Cool completely before glazing.
  18. WHITE GLAZE: Mix all ingredients until smooth or desired brushing consistency.

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