COOKIES:

1/2 c. butter, softened
3/4 c. confectioners' sugar
1 tbsp. vanilla
Food color, if desired
1 1/2 c. all-purpose flour
1/8 tsp. salt
Chocolate kisses, cherries (maraschino) and/or nuts

ICING:

1 c. confectioners' sugar
2 1/2 tbsp. light cream or 1 1/2 tbsp. milk
1 tsp. vanilla
Food color
1 oz. melted unsweetened chocolate (cool)
Sprinkle or decorations (optional)

Heat oven to 350 degrees. Mix thoroughly butter, sugar, vanilla and few drops food color. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons light cream or milk.) Mold dough by tablespoonfuls around kisses, cherries or nuts (chocolate chips work, too.)

Place cookies about 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes until set but not brown. Cool; dip tops of cookies into icing. If desired swirl one color icing onto another or add sprinkles to decorate. You can also drizzle icing on top for a different look.

Icing: Mix confectioners' sugar, milk (1 1/2 tablespoons) or 2 1/2 tablespoons light cream and 1 teaspoon vanilla until smooth. Separate into bowls and make several bright colors with food coloring.

For chocolate icing, increase milk to 2 tablespoons or cream to 3 tablespoons and stir in 1 ounce melted unsweetened chocolate (cool). Use your imagination!