Quick-Cut Heart Cookies

To prepare holders for dough ropes: Cut cardboard sheets in half lengthwise; fold all 4 pieces in half lengthwise. Place in inverted egg carton.

Dough: Beat butter, sugar, egg and vanilla with mixer on medium-high speed until fluffy. Reduce speed to low; beat in flour just until blended.

Moisten work surface; top with a square piece of plastic wrap. Divide dough in quarters. Place 1 portion on the plastic wrap; roll into an 8-in.-long rope. Set rope of dough, still on plastic wrap, into one cardboard holder. Rope will gradually conform to a point at V of cardboard. Center skewer lengthwise on rope, press skewer about 1⁄2 way through dough, remove skewer and shape both sides into top of heart. Overlap wrap to cover dough. Repeat with remaining dough.

Leaving wrapped ropes on carton; freeze 2 hours or refrigerate overnight until dough is firm enough to slice neatly.

Heat oven to 350°F. Have baking sheet(s) ready.

Cut 1 rope at a time (leave rest refrigerated) into 1⁄4-in.-thick hearts (see Tip). Dip 1 side in colored sugar. Place 1⁄2 in. apart on ungreased baking sheet. Bake 8 to 9 minutes or until lightly brown around edges. Remove to countertop to cool.

Planning Tip: The dough can be prepared through Step 4 up to 3 months ahead and frozen (let thaw at room temperature 10 minutes or until easy to slice). Decorated cookies can be stored with wax paper between layers in an airtight container at room temperature up to 1 week.