Cocoa Cookie Hearts
These buttery, chocolaty and melt-in-your mouth cookies are perfect treats at Valentine's Day.
Ingredients
| 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.
Nutrition Facts
Serving Size 20g (0.7 oz)
