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Baby Bottles


Baby Bottles

Baby Bottles

Yield

Makes 2 dozen cookies

Ingredients

3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1-1/2 cups cake flour
1 cup all-purpose flour
3/4 teaspoon baking powder
White, pink and blue icings

Preparation

  1. Beat butter, sugar, egg and vanilla in large bowl at medium speed of electric mixer until creamy. Stir in flours and baking powder until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
  2. Preheat oven to 350°F. Lightly grease cookie sheets. Roll dough to 1/4-inch thickness on floured surface. Cut out dough with 3-1/2-inch baby bottle-shaped cookie cutter. Place cutouts 2 inches apart on ungreased baking sheets. Repeat with remaining dough and scraps.
  3. Bake cutouts 8 to 10 minutes or until edges are golden. Cool on cookie sheets 1 to 2 minutes. Remove to wire racks to cool completely.
  4. Decorate cookies with white, pink and blue icings as shown in photo or as desired. Let stand until icing is set.

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