HOW TO MAKE A HEART SHAPED EGG RECIPES
SHAPED VANILLA COOKIES RECIPE | ALLRECIPES
These are soft, cake-like cookies, best with frosting. Roll them out thickly, and bake no more than 8 minutes. They will stay soft, and everyone raves over them. I use them as cutouts for holidays.
Provided by Carole
Categories Cut-Out Cookies
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
- Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
- I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!
Nutrition Facts : Calories 325.9 calories, CarbohydrateContent 40.8 g, CholesterolContent 31 mg, FatContent 16.1 g, FiberContent 0.8 g, ProteinContent 4.4 g, SaturatedFatContent 2.9 g, SodiumContent 433.8 mg, SugarContent 17.1 g
PASTRY CREAM RECIPE | MARTHA STEWART
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
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