Valentine Cake: Big-Hearted Cookies

　　* Active Time: 50 minutes
　　* Total Time: 1 hour
　　INGREDIENTS
　　o 1 roll (18 oz) refrigerated sugar cookie dough
　　o 2 cans (16 oz each) vanilla frosting
　　o Pink paste (icing) food color
　　PREPARATION
　　1. Heat oven to 350°F. Have ready a 3-in. heart-shape cookie cutter and 3 large baking sheets. Coat 2 with nonstick spray.
　　2. Roll out dough between sheets of wax paper to 1/4 in. thick. Slide onto unsprayed sheet. Freeze 10 minutes until very firm. Peel off top paper. Cut out cookies; peel from paper. Place 2 in. apart on sprayed sheets. Put 1 in freezer.
　　3. Bake other sheet 12 minutes or until cookie edges are brown. Cool 1 minute, transfer to a wire rack to cool. Bake sheet from freezer.
　　4. Press dough scraps together and repeat Steps 2 and 3 only once.
　　5. Put each can frosting in a microwave-safe bowl. Tint 1 pink. Microwave, stirring at 10-second intervals, until liquid.
　　6. Frost cookies with back of a spoon. Drop dots of contrasting color on frosting with a toothpick. While wet, draw pick through dots to make hearts, wiping pick after each stroke. (Microwave and stir frosting as needed to liquefy.)