---------- Recipe via Meal-Master (tm) v8.05
  
       Title: In Love with Chocolate
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
   1 1/2 c  Firmly-packed brown sugar
     2/3 c  Crisco shortening
       1 tb Water
       1 ts Vanilla
       2    Eggs
   1 1/2 c  All-purpose flour
     1/3 c  Cocoa
     1/4 ts Baking soda
     1/2 ts Salt
       2 c  Miniature semi-sweet
            = chocolate chips
       6 oz White chocolate
      12    Candied pineapple hearts
            -(opt)
  
   1. Preheat oven to 375F (190C). Place sheets of foil on
   countertop for cooling cookies.
   2. Combine brown sugar, shortening, water and vanilla in
   large bowl. Beat at medium speed of electric mixer until
   well blended. Beat eggs into creamed mixture.
   3. Combine flour, cocoa, baking soda and salt. Mix into
   creamed mixture at low speed just until blended. Stir in
   chocolate chips. Divide dough in half. Spread dough into 2
   ungreased 8-inch (20 cm) round cake pans.
   4. Bake one pan at a time at 375F (190C) for 10 to 12
   minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with
   2-inch heart-shaped cookie cutter with point towards centre
   to make 6 cookies. Remove cookies to foil to cool
   completely.
   5. Chop white chocolate into l/2-inch (1 cm) pieces. Place
   pieces in a microwave safe shallow bowl. Microwave on
   100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second
   intervals until chocolate is melted. Spread melted
   chocolate on top of cooled hearts. Cut pineapple, if used,
   into 2-inch (5 cm) hearts 1/4-inch (6 mm) thick. Top each
   cookie with red candied pineapple heart. Set aside to dry
   completely.
      Makes: About 1 dozen cookies
  
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