- 1 stick (½ cup) butter, softened
- ½ teaspoon Bickford Butter Flavor
- 1 cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 tsp Bickford Almond Flavor
- 1⅔ cups all-purpose flour
- ¼ cup cornstarch
- Decoration: white of 1 large egg, slightly beaten, sliced almonds and sugar.
Beat butter, Bickford Butter Flavor, sugar and baking powder in a large bowl with the mixer on low speed to blend. Increase to medium-high and beat until fluffy. Beat in egg and BICKFORD’S Almond Flavor. On low speed beat in flour and cornstarch until just blended. Divide dough in half. Shape each portion into a 1-inch thick disk. Wrap individually and refrigerate at least 4 hours or until firm enough to roll out. Heat oven to 350o F. Have 2½-inch heart-shaped cookie cutter ready. On lightly floured wax paper with lightly floured rolling pin, roll 1 disk (keep others refrigerated) to ⅛-inch thick. Cut out hearts with cookie cutter. Slide paper onto a baking sheet; freeze 5 to 10 minutes until firm and easy to handle. Peel hearts off paper. Place 1-inch apart on ungreased baking sheet. Cut a 1½-inch long slit at bottom of hearts. Spread bottom apart slightly to form wings. Brush hearts with egg white. Attach almonds to edges of wings pressing down gently. Sprinkle with a little sugar. (Re-roll scraps only once or cookies will be tough). Bake 8 to 10 minutes until just golden brown at edges. Remove to wire rack to cool. Repeat with remaining dough.