Checkerboard Hearts
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup granulated sugar
1 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Divide 1 dough recipe in half. To one half,
mix in 10 drops red food coloring. Wrap
each half in clear plastic wrap; freeze
20 minutes.
Divide each half into 8 pieces. On a lightly
floured surface, roll each piece into an
8-inch long rope, about 1/2 inch in diameter.
Flatten each on 4 sides to form a square
rope. For checkerboard design, place 4 ropes
side by side on wax paper, alternating colors.
Top with 4 ropes, alternating colors. Repeat
2 more times, forming an 8 x 2 x 2-inch
dough block with a checkerboard pattern.
Wrap in wax paper; freeze until firm (1
hour).
Cut dough crosswise into 1/4 inch thick
slices. Using a 2-inch heart shape cookie
cutter, cut a heart shape from each slice.
Bake as directed.
Makes 30.
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