Heart-of-My-Heart Cookies

 

1

cup butter or margarine, softened

1 1/2

cups powdered sugar

1

teaspoon vanilla

1

egg

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon cream of tartar

1 1/2

cups powdered sugar

3

to 3 1/2 tablespoons milk

Betty Crocker® colored sugars

Betty Crocker® decorating icings (from 4.25-oz tubes)

• 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 sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars.
• 3 Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• 4 In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies. Decorate with decorator icings.