Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Heart Cookies Recipe

a General Mills Recipe

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INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
Red, pink and white cookie icing (make your own )
Assorted sprinkles of your choice
Heart shaped cookie cutters ()
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. In large bowl, crumble cookie dough and add flour. Knead until well blended.

2:  On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch heart-shaped cookie cutter. If desired, cut out centers from some of the 3-inch hearts with floured 1- to 1 1/2-inch heart-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart, placing larger and smaller hearts on separate cookie sheets. Reroll dough, and cut additional cookies.

3:  Bake large hearts 11 to 13 minutes, small hearts 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely.

4:  Frost and decorate cookies, using photo as a guide.

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Darlene’s Tips:  You can add a few drops of red food coloring to the cookie dough for pink-ish cookies. To make your own cookie icing, mix powdered sugar with light corn syrup () and a few drops of food coloing until you get the desired consistency. If it’s too thick or sticky, you can also add a bit of milk. If it’s too thin, add more powdered sugar.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

2-Ingredient Pineapple Angel Food Cake Recipe

a General Mills Recipe

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INGREDIENTS:
1 box
1 can (20 oz) crushed pineapple in juice, undrained
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350°F. Spray 10-inch tube pan with cooking spray.

2: In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into pan.

3: Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices.

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Darlene’s Tips:  You could make a very simple pineapple glaze for this cake. Drain a can of chunk pineapple. Add confectioner’s sugar (aka powdered sugar, or as I grew up calling it, sucre en poudre) to the liquid until your desired consistency. Drizzle over the cake then top with the pineapple chunks!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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