Preheat oven to 350ºF. Place oven rack in the center of the oven. Line a baking sheet with parchment paper or Silpat.
In the bowl of your electric mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until light and fluffy.
Beat in the egg.
Gradually whisk the flour into the creamed mixture and beat just until incorporated.
Scrape down the sides of the bowl as needed.
Divide the dough in half and colour each ball of dough using gel colours of your choice. Shape each ball of dough into disks and wrap separately in plastic wrap. Place in the refrigerator until firm, or overnight if not baking immediately.
Remove from fridge and use a rolling pin to roll out each disk to about ¼ inch thick. I roll my dough between the plastic in which it was wrapped and the Silpat mat on which it will be baked.
Cut into desired shapes and arrange approximately one inch apart
on the baking sheet. Place
in freezer for about 3-5 minutes. If stamping with letter blocks, press the letters into the dough while the cutter is still around the dough. This helps them keep their shape. Then place in the freezer, as above.
Remove from freezer and bake the cookies for about 10-12 minutes, or until the edges of the cookies are a very light brown.
Remove from oven and place on a wire rack to cool. Decorate as desired.
Package in little clear baggies and start spreading the love!