---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cocoa Cookie Hearts
  Categories: Cookies, Chocolate
       Yield: 48 servings
  
     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
       2 dr Red food color; (2 to 3)
  
   Recipe by: www.hersheys.com
   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.JMHershey’s is a registered trademark of
   Hershey Foods Corporation. Recipe may be reprinted courtesy
   of the Hershey Kitchens.
  
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