Cindy Lou Who Strawberry Blossom

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.

Remove wrappers from 48 candies; set aside.

Beat ½ cup butter, 1 cup sugar, 1 egg, 1-½ tsp vanilla and 1-½ tsp strawberry syrup in large bowl until well blended.

Stir together 2 cups flour, ¼ tsp baking soda and ¼ tsp salt.

Add flour mixture alternately with 2 Tbsp milk to butter mixture, beating until well blended.

Using red food coloring, tint cookie dough to desired shade of pink.

Shape dough into 48 equal (about 1 inch) balls. Roll in ½ cup pink sugar. Place on prepared cookie sheet.

Tip: Granulated sugar can be used in place of pink sugar.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.

Remove from oven; cool 10 minutes. Remove from cookie sheet to wire rack.

Press a candy piece into center of each cookie. Cool completely.

Using the decorating frosting, pipe two teardrops connecting at the tips. Add a small bead in the middle and two tails to create a bow. Pipe as many bows as desired.