1. In small bowl, combine flour and salt; mix well and set aside. In large bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat until smooth. Gradually add flour mixture; beat until well blended. Form dough into a 4-inch disk; wrap in plastic wrap. Refrigerate 1-2 hours.
2. Preheat oven to 375°F. Lightly flour Patriotic Heart Stoneware Mold; firmly press a portion of the dough into mold. Run knife flat across top of mold to trim off excess dough. Gently pull dough away from edge of mold with finger.
3. To release dough from mold, cover cutting board with a clean folded kitchen towel. Hold mold upright; lightly tap edge on cutting board until dough starts to release. Transfer dough to flat Baking Stone; repeat with remaining dough. Decorate with tinted egg wash, if desired. Bake 12-14 minutes or until edges are light brown; cool 3 minutes on baking stone. Remove cookies to cooling rack; cool completely.

Yield: 5-6 cookies

Nutrients per serving: (1 cookie): Calories 380, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 75 mg, Carbohydrate 56 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

Cook's Tips: To make tinted egg wash, combine 2 egg yolks and 1/2 teaspoon water; divide among several small bowls. Add 1-3 drops desired food coloring to each bowl; mix well. Brush color onto dough using clean craft paint brushes. Bake as directed above.