1Beat butter, cream cheese, sugar, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour and salt until blended. Cover and refrigerate dough at least 2 hours but no longer than 24 hours.
2Heat oven to 375°F. Roll 1/4 of dough at a time to 1/4-inch thickness on lightly floured cloth-covered board with lightly floured cloth-covered rolling pin. (Keep remaining dough refrigerated until ready to roll.) Cut dough with 3- to 3 1/2-inch heart-shaped cookie cutter. Place about 1 inch apart on ungreased cookie sheet. Carefully insert 1 inch of wooden stick into bottom of each cookie.
3Bake 7 to 10 minutes or until light brown. Carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread with frosting; decorate with candies.