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.
Heat oven to 375 degrees 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.
Bake for 8 to 10 minutes or until delicately golden.
Remove from cookie
sheet to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix glaze ingredients until smooth and spreadable. Spread
glaze over cookies.
Decorate with decorator icings.
Prep Time: 30 min | Start to Finish: 1 hr 10 min | Makes: 2 to 2 1/2 dozen cookies
High Altitude (3500-6500 ft): No change.
Short of time? Use a pouch of Betty Crocker sugar cookie mix instead of the scratch
Cut cookies, using a cutter dipped in flour or powdered sugar, as close together
as possible on the rolled dough to avoid rerolling (rerolled dough will be a little
Nutrition Information: 1 Serving: Calories 150 (Calories from Fat 70); Total
Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 30mg; Sodium 110mg; Total Carbohydrate
18g (Dietary Fiber 0g, Sugars 7g); Protein 2g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%