Sugar-Coated Pear Cookies

In bowl, beat butter with icing sugar until light and fluffy; mix in flour and vanilla to form stiff dough. Divide dough in half; roll each into 8-inch (20 cm) log. Set aside.

In small bowl, mix granulated sugar with enough of the food colouring to be rosy red; spread on baking sheet. Rolling and pressing, coat logs in sugar, increasing length to 10 inches (25 cm).

Slightly flatten rolls along length of 1 side with palm of hand to create pear shape. Wrap each roll and refrigerate until firm, about 1 hour.

Cut each log into 1/4-inch (5 mm) thick slices; place on parchment paper–lined baking sheets. Press clove into narrow end of each cookie to represent stem; press 2 sunflower seeds near centre to represent seeds.

Bake in 325°F (160°C) oven until golden around edges, 12 to 14 minutes. Let cool on pans on rack for 10 minutes. Remove cookies to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)

Source : Canadian Livng Holiday Cookbook: Fall 2009