Ingredients

* 1 cup butter, softened
* 3/4 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 tablespoon lemon zest
* 2 1/2 cups sifted all-purpose flour
* 1 teaspoon baking powder
* 3 cups confectioners’ sugar
* 1/3 cup butter, softened
* 1 1/2 teaspoons vanilla extract
* 2 tablespoons milk
* 3 drops red food coloring
* 2 1/4 ounces colored candy sprinkles
* 60 long red vine licorice

Directions

1. Cream 1 cup butter or margarine and 3/4 cup white sugar together. Blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. Sift together 2 1/2 cups all-purpose flour and baking powder. Add to creamed mixture and blend well. Cover and refrigerate dough for approximately 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Roll dough to 1/4 inch thickness on a lightly floured surface. Use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. Place the cut-out hearts on greased cookie sheets.
4. Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5 to 7 minutes until very lightly browned. Cool the cookies on a wire rack.
5. To Make Butter Frosting: Mix 3 cups confectioners’ sugar and 1/3 cup butter together. Stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. Beat until smooth making sure frosting is of spreading consistency. Stir in food coloring to create a pink or red colored frosting, if desired.
6. After cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. Use a toothpick to dislodge the hole, if necessary. Let the frosting dry.
7. To make a necklace, tie the ends off of two pieces of red colored licorice with a knot. Thread it through the hole at the top center of the cookie. Tie the other ends off with another knot to create a “chain.” Makes approximately 30 heart necklaces.

Ingredients

* 1 (8 ounce) package cream cheese, softened
* 1 egg
* 1/3 cup white sugar
* 1/8 teaspoon salt
* 1 cup miniature semisweet chocolate chips
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup water
* 1/3 cup vegetable oil
* 1 tablespoon cider vinegar
* 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.

Source:allrecipes.com

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 3 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 cup heavy whipping cream
* 1/2 cup colored sugar for decoration

Directions

1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.