Heart Sugar Cookies

1 1/2 cups butter (3 sticks)
1 3/4 cups sugar
2 eggs
1 teaspoon salt
2/3 cup milk
3 teaspoons vanilla extract
5 cups flour
1/4 cup cocoa powder food coloring

Using the electric mixer, mix butter and sugar until creamy.
Add eggs and the salt.
Beat in milk and vanilla.
Add flour a little at a time, mixing until all is incorporated.

Divide cookies into balls...one for each color.

For pink: add a few drops of red food coloring gel
For chocolate: add cocoa

Wrap each ball in plastic wrap and refrigerate for at least one
hour or until ready to use.

When ready to use, set oven to 350.
Roll out dough on floured parchment and use cookie cutters to cut out shapes. Place on parchment lined baking sheets and decorate with sprinkles.
Cook for 10 minutes or until crispy.

Vegetable Soup

1 large can low sodium chicken broth
1 large can diced tomatoes
5 celery stalks, chopped
5 carrots, chopped
1 cup of pearl onions
1 cup ziti or pasta of your choice

Put chicken broth and diced tomatoes into a large pot.
Bring to a boil.
Add celery, carrots and onions.
Reduce heat to medium and let cook for about 20 minutes or until tender.
Add pasta and cook until pasta is al dente.
Season with pepper.