Sweetheart Sugar Cookies

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons meringue powder
• Pink sanding sugar

1. Preheat oven to 350u0b0. Beat butter, granulated sugar, and vanilla at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
2. Combine flour and salt; gradually add to butter mixture, beating just until blended.
3. Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.
4. Place 1 dough disk on a heavily floured surface, and roll to 1/8-inch thickness. Cut with a 3-inch heart-shaped cutter. Place 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough disk.
5. Bake at 350u0b0 for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely (about 30 minutes).
6. Whisk together meringue powder and 2 Tbsp. water. Brush cookies with mixture, or dip cookies in mixture, and sprinkle with sanding sugar.
7. For jumbo cookies: Cut rolled-out dough with a 4 1/2-inch heart-shaped cutter. Bake at 350u0b0 for 15 to 17 minutes or until edges are lightly browned. Makes: about 1 dozen.
8. For bite-size cookies: Cut rolled-out dough with a 1-inch heart-shaped cutter. Bake at 350u0b0 for 8 to 11 minutes or until edges are lightly browned. Makes: about 20 dozen.
9. You may need to prepare additional meringue powder-and-water mixture as you decorate cookies. Sanding sugar may also be called "fine" sugar.

butter, sugar, vanilla, egg, flour, salt, meringue powder, sanding sugar

Taken from www.myrecipes.com/recipe/sweetheart-sugar-cookies (may not work)