Cocoa cookie hearts

Yield: 48 Cookies

Measure Ingredient
½ cup Butter or margarine softened
1 cup Sugar
2 Eggs
2 cups All-purpose flour
½ cup HERSHEY'S Cocoa
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
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

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