• 3 sticks butter, room temperature
• 1 cup powdered sugar, sifted
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Frosting
• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 3 cups powdered sugar, sifted
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cherry extract (optional) or 2 teaspoons vanilla
• Red food coloring

Combine the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Add vanilla and mix to combine.

In a medium bowl, combine flour and salt, and whisk well. With the mixer on low, add the flour mixture to the butter mixture, beating until flour is just absorbed.


Lay a sheet of plastic wrap on a large surface and turn dough onto it.

Gather the dough into a ball and press it into a thick disk. Wrap well and refrigerate for 1 hour or overnight.

Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

On a clean, floured surface, roll the dough out to a thickness of 3/8 inch. Using a heart shaped cookie cutter, cut dough into heart shapes.

Place the cookies on the baking sheet and bake them one sheet at a time, keeping the second sheet in the refrigerator until the first one is done.

Bake for 16 to 20 minutes or until the edges are pale golden. Transfer the pan to a cooling rack and let the cookies cool completely on the pan.

Frosting
Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.

Add powdered sugar and salt and beat until combined and there are no lumps, scraping down the sides of the bowl with a rubber spatula as needed.

Add cherry or vanilla extract and a couple of drops of red food coloring. Generously spread on fully cooled cookies.

Store in an airtight container in the refrigerator. I like them best served cold (preferably taken out of the freezer a couple of minutes before eating).

by Pak101.com (few years ago!) / 873 views