1. In a large mixing bowl, cream together 2 WHOLE LARGE EGGS, 1 CUP OF CANOLA OIL, 2 STICKS OF BUTTER (softened), 1 CUP OF POWDERED SUGAR, 1 TEAS. VANILLA, and 1 CUP OF WHITE SUGAR.
In separate bowl, mix together 4 CUPS + 2 TABLESPOONS OF FLOUR, 1 TEAS. SALT, 1 TEAS. OF BAKING SODA, and 1 TEAS. OF CREAM OF TARTAR.
Gradually add the flour mixture, mixing well after each addition, until all the flour is mixed in. It will get pretty hard to stir, but if you have an awesome husband, you can volunteer him for stirring duty.
(he was okay with helping, I promise!)
After it is all mixed together, refrigerate for one hour. (I skipped this part for time's sake, which was dumb.) I used heart cookie cutters to cut out the dough before putting them on the cookie sheet. However, I had to make the cookies pretty thick because they were so buttery that it was really hard to get the heart cookies off the cutting board and onto the pan. I really think that refrigerating the dough would make this process less difficult.
(these cookie cutters were 2 dollars at Ross for a pack of 6 different sizes - WIN!)
Throw those babies in the oven at 350 degrees for 9-11 minutes, until they are just barely brown. Don't over-brown, because they will cook a little bit more on the cookie sheet after they are out of the oven.
While they are in the oven, make icing! All I did was mix together 1 CUP OF POWDERED SUGAR, 1/4 a TEAS. OF VANILLA, and MILK together in a bowl. I started with 1 Tablespoon of milk, but gradually added a little more until the frosting was the consistency that I wanted. Add whatever food coloring you want to the icing.
Then have the cute girls you babysit decorate them!
Pressly
Paedyn
Pryce - too little for a sugar coated mound of sugar but pretty cute anyway.
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