| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies | 48 | Cookies | |
INGREDIENTS
| 1/2 | c | Butter or margarine softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1/2 | c | HERSHEY'S Cocoa |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| VALENTINE FROSTING | ||
| 1 1/2 | c | Powdered sugar |
| 2 | tb | Butter or margarine OR- shortening |
| 2 | tb | Milk |
| 1/2 | ts | Vanilla extract |
| 3 | dr | Red food color (optional) |
INSTRUCTIONS
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 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. 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 3/4 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip
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