| 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
A Message from our Provider:
“Man is surrounded by the wonders of God.”