Sugar Cookie Hearts

1cup (2 sticks) butter or margarine

1 cups granulated sugar

2 eggs

1 tsp vanilla extract

3 cups all purpose flour

1 tsp salt

1/2 tsp baking soda
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1 cup sifted confectioner's sugar

2 tablespoons milk

multicolored nonpareils

In a large bowl, Beat the butter and sugar until light and fluffy.

Blend in eggs and vanilla. Mix well. Stir together flour, salt and baking soda; mixed into sugar mixture

until well blended. Chill 2 hours. Preheat oven to 350 degrees. Divide dough into quarters. Roll out one

quarter on lightly floured surface to 1/8 inch thickness.

Cut into heart shapes with a 2 inch cookie cutter; place on ungreased cookie sheet. Bake 5-8 minutes or until cookies

are barely browned at the edges. Cool on a wire rack. Mix together confectioners' sugar and milk until smooth.

Spread on cookies; sprinkle with nonpareils. Maxes approximately 6 dozen cookies.

Note: reduce the sugar in the cookies by substituting Splenda brand sugar substitute cup for cup.