Recipe: Cocoa Cookie Hearts

Recipe: Cocoa Cookie Hearts


½ cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 t baking powder
½ t baking soda
½ t salt

In large mixer bowl, beat butter, sugar and eggs until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating until blended. Cover; refrigerate dough until firm enough to handle. 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. Bake 5 to 7 min, or until no print remains when cookies are touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare Valentine Frosting; spread onto cookies. Decorate as desired. About 4 dozen cookies

Valentine Frosting

1½ cups powdered sugar
2 T butter, margarine or shortening
2 T milk
½ t vanilla extract

In small bowl, beat powdered sugar butter milk and vanilla until smooth and of spreading consistency. Add additional milk, 1 tsp at a time, if needed. Pink Valentine Frosting: Stir in 2 to 3 drops red food color, tinting as desired. Chocolate Valentine Frosting: Stir 3 T HERSHEY’S Cocoa into powdered sugar. Proceed as directed above, increasing milk to 3 T.

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By: schatz
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