Doughboy Cookies

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.

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.

When ready to bake, preheat oven to 305ºF. 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.

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.

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.

Store in an airtight container.