1. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
2. Add eggs...Continue to mix.
3. Add the vanilla.. Continue mixing.
4. Sift the four, baking soda, and salt together.
5. Add the dry mixture to the wet mixture.
6. Continue mixing to make sure all ingredients are thoroughly blended.
7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
9. Preheat oven to 325 degrees.
10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
11. Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
12. the batter. (if needed).
13. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
14. Line the cookie sheet with parchment paper.
15. Using a metal spatula move the cut cookies to the parchment lined cookiesheet.
16. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
17. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
18. (About 10 minutes).

Icing Directions:

1. Combine all ingredients except the colors into a standing mixing bowl.
2. Mix on medium speed onto stiff peaks form.
3. Add in the purple food coloring.
4. Scoop some purple into a piping bag.
5. Using what is left of the icing in the bowl add some water about 1/2 tsp until water becomes thin but not watery.
6. Pour into squeeze bottle.
7. Pour sanding sugar onto a plate.

Decorating directions:

1. Outline the cookies using the piping bag.
2. Fill in the cookies using the squeeze bottle.
3. Once filled in, take the cookie and dip into the sanding sugar.
4. Place onto cookie sheet.
5. Add a edible pearl for the eye.
6. Let sit on cookie sheet for 4 hours before enjoying!