Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Divide dough in half; tint one portion pink, leaving the remaining portion white. Wrap each portion in plastic wrap; refrigerate for 4 hours or overnight.
- For each cookie, shape a 1-in. ball of each color into an 8-in. rope. Place a pink and white rope side-by-side; press together gently and twist. Place 2 in. apart on ungreased baking sheets; shape into a heart and pinch ends to seal.
- Bake at 350° for 8-11 minutes or until edges are lightly browned. Cool on wire racks. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.49 Kcal (1304 kJ) | ||
| Calories from fat | 70.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 12% | |
|---|---|---|---|
| Cholesterol | 27.16mg | 9% | |
| Sodium | 52.34mg | 2% | |
| Potassium | 15.76mg | 0% | |
| Total Carbs | 54.83g | 18% | |
| Sugars | 14.5g | 58% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.66g | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 310.46 Kcal (1300 kJ) | ||
| Calories from fat | 70.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 12% | |
|---|---|---|---|
| Cholesterol | 27.07mg | 9% | |
| Sodium | 52.17mg | 2% | |
| Potassium | 15.7mg | 0% | |
| Total Carbs | 54.65g | 18% | |
| Sugars | 14.45g | 58% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.65g | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 7.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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