Yield: 48 Cookies
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine softened |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 2 cups | All-purpose flour |
| ½ cup | HERSHEY'S Cocoa |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| \N \N | VALENTINE FROSTING |
| 1½ cup | Powdered sugar |
| 2 tablespoons | Butter or margarine OR- shortening |
| 2 tablespoons | Milk |
| ½ teaspoon | Vanilla extract |
| 3 drops | Red food color (optional) |
1. In large bowl, beat butter, sugar and eggs on medium speed of electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
2. Heat oven to 350 F. On lightly floured surface, roll dough to ⅛-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet.
3. Bake 5 to 7 minutes or until no imprint remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies.
VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About ¾ cup frosting.
VARIATION:
CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY'S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3 tablespoons.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias File