Rosy, sparkly sugar outlines these clove-scented pear-shaped butter cookies.
- Portion size 80 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Method
In bowl, beat butter with icing sugar until light and fluffy; mix in flour and vanilla to form stiff dough. Divide dough in half; roll each into 8-inch (20 cm) log. Set aside.In small bowl, mix granulated sugar with enough of the food colouring to be rosy red; spread on baking sheet. Rolling and pressing, coat logs in sugar, increasing length to 10 inches (25 cm).
Slightly flatten rolls along length of 1 side with palm of hand to create pear shape. Wrap each roll and refrigerate until firm, about 1 hour.
Cut each log into 1/4-inch (5 mm) thick slices; place on parchment paper–lined baking sheets. Press clove into narrow end of each cookie to represent stem; press 2 sunflower seeds near centre to represent seeds.
Bake in 325°F (160°C) oven until golden around edges, 12 to 14 minutes. Let cool on pans on rack for 10 minutes. Remove cookies to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts Per cookie: about
- Sodium 0 mg
- Protein 1 g
- Calories 44.0
- Total fat 3 g
- Potassium 8 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
%RDI
- Iron 1.0
- Folate 4.0
- Vitamin A 2.0
