Braided Sweetheart Cookies

1 cup butter (no substitutes), softened
1-1/2 cups confectioners' sugar
1 egg
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 to 8 drops red food coloring

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.

Divide dough in half; tint one portion pink, leaving the remaining portion white. Wrap each portion in plastic wrap; refrigerate for 4 hours or overnight. For each cookie, shape a 1-in. ball of each color into an 8-in. rope.

Place a pink and white rope side-by-side; press together gently and twist. Place 2 in. apart on ungreased baking sheets; shape into a heart and pinch ends to seal. Bake at 350° for 8-11 minutes or until edges are lightly browned. Cool on wire racks. Makes 2 dozen.

Note: If cookies spread during baking, place the baking sheets with shape dough in the freezer for 10 minutes, then bake for 11-12 minutes.