LOW FAT VALENTINE COOKIES

Steps:

• For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
• In a medium bowl, whisk together flour, baking powder, and salt.
• Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together.
• Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
• Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it.
• Roll out dough to a 1/4-inch thickness.
• Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts.
• Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
• Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
• For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside.
• Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice.
• When cookies are fully cooled, frost and decorate as desired.
• Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!