Classic Cherry Pie Cookies

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup butter, softened
• 5 cups confectioners' sugar
• 1-1/4 teaspoons vanilla extract
• 5 to 10 teaspoons 2% milk
• 3/4 teaspoon baking cocoa
• 2 drops yellow food coloring
• 1 jar (12 ounces) cherry preserves

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm.
2. Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased
3. . Bake at 375u0b0 for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.
4. For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting.
5. Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies.

butter, sugar, egg, vanilla, flour, baking soda, salt, butter, sugar, vanilla, milk, baking cocoa, coloring, cherry preserves

Taken from www.tasteofhome.com/recipes/classic-cherry-pie-cookies/ (may not work)