Preheat oven to 375°F.
Line two large cookie sheets with parchment paper (I like to used 13"x18" half sheet pans with a raised edge, so cookies don't slide off). Set aside.
In a large bowl, add butter, sugar and flavorings. With an electric mixer, beat until low until combined, then turn up to medium and beat for 3 minutes. With mixer on medium low, gradually add flour and salt. Once the flour and salt are added, turn mixer up to medium and mix completely. With floured hands, knead dough for a minute and form into a ball (in the bowl).
Shape dough into 24 (1-inch) balls. Dip balls in sprinkles and place on prepared pans. Cut the "heads" off of the Swedish Fish candies at an angle. Press two "heads" together to form a heart. You can use the tail too, but it's not as rounded. Make 24 hearts and press into cookie balls. Slightly flatten the cookies with the palm of your hand.
Bake cookies for 10-13 minutes or until they are just starting to turn a light golden brown on the edges. Let cool. Store covered at room temperature for up to 3 days or freeze for several weeks.