1.Preheat oven to 375°F.  Set aside two baking sheets, line with parchment paper.

2.With a stand mixer cream sugar and butter until fluffy, about 5 minutes. Add egg and flavoring.

3.Mix dry ingredients in separate bowl and add to butter mixture

4.Divide dough in half and place between two sheets of parchment paper to roll into desired thickness, 1/8 to 1/2″. Repeat with the rest of the dough.

5.Put the rolled dough including the parchment paper on a baking sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat the process with scraps after cutting out cookies. Cut assorted heart shapes, 2-1/2″, 2″, 1″ and mini.

6.Bake at 375 degrees for 8-10 minutes. Let cool on cooling rack.

Buttercream Frosting

1.In stand mixer fitted with paddle attachment cream butter until light in color and blended about 3-5 minutes.

2. Add flavoring, salt and 2 cups confectioner‘s sugar, beat on medium speed to blend, add remaining confectioner‘s sugar, whip on high until fluffy and smooth.

3. Divide frosting evenly and place in three bowls. Add hot pink or electric pink to one, soft pink to second bowl, and white to third. Add raspberry jam to flavor soft pink if desired.

4. Fit 4 disposable piping bags with coupler and tips #74, 32, 102, & 18. Cut one disposable bag end off and fit #1M without a coupler. 102 ruffle, 18 small star, 32 medium star, 1M large swirl, 74 small swirl.

5. Divide the soft pink frosting in two bags, white frosting in 2 bags and electric pink/hot pink in 1 M piping bag. Now you are ready to decorate your cookies with 1 M swirls first, then fill in with smaller swirls & stars. Sprinkle with white non pareils. Have fun decorating!