Doughboy Cookies

• 1 cup Butter, Softened
• 2 cups White Sugar
• 2 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 3 teaspoons Baking Soda
• 3 cups All-purpose Flour
• 1/2 teaspoons Salt
• 12 ounces, fluid 100% Cranberry Juice

1. Combine butter, sugar, eggs and vanilla in a large mixing bowl. Use a handheld mixer to combine, then add baking soda and mix well. Add flour and salt and mix until coarse crumbs are formed.
2. Form the dough into 2 balls, then roll the balls out into 16" logs. Cover each log with plastic wrap and refrigerate for 2 hours or overnight.
3. When ready to bake, preheat oven to 305u0b0F. Slice each log into 1/3" slices. Place slices 2" apart on a baking sheet and bake 1 sheet at a time for 8-10 minutes, until edges are slightly golden-brown. Use a thin spatula to transfer cookies to a cooling rack. Repeat with remaining slices.
4. For the hearts, in a large saucepan over high heat, boil cranberry juice for 10-15 minutes, until reduced to about 1/2 cup. Remove from heat until ready to use.
5. To place hearts on cookies, use a small pastry brush or spoon to create hearts on each warm cookie. Allow to set for about 5 minutes prior to serving.
6. Store in an airtight container.

butter, white sugar, eggs, vanilla, baking soda, allpurpose, salt, cranberry juice

Taken from tastykitchen.com/recipes/holidays/doughboy-cookies/ (may not work)