Prep Time: 30 Mins
Yields: 2 to 2 1/2 dozen Cookies
Ingredients:1 cup butter or margarine, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 1/2 cups
Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 pouches (7 oz each) Betty Crocker® Cookie Icing (any desired colors)
Instructions: 1. In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled.
2. Heat oven to 375°F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
3. Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. Spread icing on cooled cookies. Decorate as desired.
Tip: Instead of icing the cookies, sprinkle the cutouts before baking with your choice of Betty Crocker® colored sugars.