Cookies

• 1

  Cream butter and sugar until light and fluffy.

• 2

  Beat in egg and vanilla.

• 3

  Combine flour, baking soda and salt; blend into butter mixture.

• 4

  Divide dough into thirds, shape into thick rectangles and place in gallon-sized plastic food storage bags, roll to ⅛-inch thickness then chill dough until firm.

• 5

  Preheat oven to 375°F.

• 6

  Cut bag at seams and uncover top of dough. Cut dough with 2-inch heart-shaped cutter. Dough scrapes can be placed within the cut bag for re-rolling (chill if necessary.)

• 7

  Use an off-set spatula to transfer cut-outs to cookie sheet. Allow about ½-inch between shapes on unbuttered cookie sheet. (Cookies can be sprinkled with colored sugars before baking or left plain to ice and sprinkle with colored sugar after baking.)

• 8

  Bake 7 to 8 minutes or until edges are slightly browned.

• 9

  Allow cookies to cool.

• 10

  Spread with icing and sprinkle with colored sugars if desired.

• 11

  Store in air tight container.

Butter Icing

• 12

  Cream butter.

• 13

  Blend in powdered sugar.

• 14

  Beat in vanilla and milk (or water). Blend in food color if desired. Add additional sugar or liquid if necessary for desired spreading consistency.