Cocoa Cookie Hearts
These buttery, chocolaty and melt-in-your mouth cookies are perfect treats at Valentine's Day.
Yield
48 servingsPrep
30 hrsCook
5 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | cup | sugar |
|
| 2 | large | eggs |
|
| 2 | cups | all-purpose flour |
|
| ½ | cup | cocoa powder |
|
| 1 | teaspoon | baking powder |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| Valentine frosting | |||
| 1 ½ | cups | powdered sugar |
|
| 2 | tablespoons |
butter
or margarine or shortening |
|
| 2 | tablespoons | milk |
|
| ½ | teaspoon | vanilla extract |
|
| 3 | drops |
food coloring
red, optional |
*
|
Directions
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.
Heat oven to 350℉ (180℃). On lightly floured surface, roll dough to ⅛ inch thickness; cut with heart-shaped cookie cutter.
Place on ungreased cookie sheet.
Bake 5 to 7 minutes or until no imprint remains when touched.
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 of frosting.
VARIATION: Chocolate Valentine frosting Stir 3 tablespoons of cocoa into powdered sugar.
Omit food color. Proceed as directed above, increasing milk to 3 tablespoons.
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