1 cup Butter; unsalted
1 cup Sugar
2 Eggs
1 tablespoon Vanilla
1 cup Confectioners' sugar; sifted
2 tablespoon Milk
3 cup Flour
1 teaspoon Salt
½ teaspoon Baking soda
Multicolored nonpareils
6 dozen
ICING 1. Beat the butter and sugar until light and fluffy. Blend in the eggs and vanilla; mix well. Stir together the flour, salt and baking soda; mix into the sugar mixture until well blended. Chill for 2 hours. 2. Preheat the oven to 350 degrees. 3. Divide the dough into quarters. Roll out one quarter on a lightly floured surface to 1/8-inch thickness. Cut into heart shapes with a 2-inch cutter; place on an ungreased cookie sheet. 4. Bake for 5 to 8 minutes or until the cookies are barely browned at the edges. Cool on a wire rack. ** Icing ** 5. Mix together the confectioners' sugar and milk until smooth. Spread on the cookies; sprinkle with the nonpareils.
1 cup Sugar
2 Eggs
1 tablespoon Vanilla
1 cup Confectioners' sugar; sifted
2 tablespoon Milk
3 cup Flour
1 teaspoon Salt
½ teaspoon Baking soda
Multicolored nonpareils
6 dozen
ICING 1. Beat the butter and sugar until light and fluffy. Blend in the eggs and vanilla; mix well. Stir together the flour, salt and baking soda; mix into the sugar mixture until well blended. Chill for 2 hours. 2. Preheat the oven to 350 degrees. 3. Divide the dough into quarters. Roll out one quarter on a lightly floured surface to 1/8-inch thickness. Cut into heart shapes with a 2-inch cutter; place on an ungreased cookie sheet. 4. Bake for 5 to 8 minutes or until the cookies are barely browned at the edges. Cool on a wire rack. ** Icing ** 5. Mix together the confectioners' sugar and milk until smooth. Spread on the cookies; sprinkle with the nonpareils.
