Valentine Butter Cookies

Directions

• Cream butter and sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine flour, baking soda and salt; blend into butter mixture.
• 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.
• Preheat oven to 375°F.
• 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).
• 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.)
• Bake 7 to 8 minutes or until edges are slightly browned.
• Allow cookies to cool.
• Spread with icing and sprinkle with colored sugars if desired.
• Store in air tight container.

Directions

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