Cocoa Cookie Hearts

Time

Yield

4 dozen

Ingredients

Ingredients

1/2 cup butter or
margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Valentine Frosting

1 cup powdered sugar
2 tbsp. butter, margarine or
shortening
2 tbsp. milk
1/2 tsp. vanilla extract
2 drops red food color (optional)

Instructions

1. In large bowl, beat butter, sugar and eggs on medium speed of electri cmixer 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 1/8-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.

Valentine Frosting:
In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. Makes 3/4 cup frosting.

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