Cocoa Cookie Hearts Recipe
Servings: 12
Ingredients
- 1/2 c. Butter or possibly margarine softened
- 1 c. Sugar
- 2 x Large eggs
- 2 c. All-purpose flour
- 1/2 c. Hershey's cocoa
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 c. Powdered sugar
- 2 Tbsp. Butter or possibly margarine Or possibly shortening
- 2 Tbsp. Lowfat milk
- 1/2 tsp Vanilla extract
- 2 dsh Red food color (2 to 3)
Directions
- 1. In large bowl, beat butter, sugar and Large eggs on medium speed of electric mixer till light and fluffy. Stir together flour, cocoa, baking pwdr, baking soda, and salt; add in to butter mix beating till well blended.
- Cover; chill dough about 1 hour or possibly till hard sufficient 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 min or possibly till no imprint remains when touched lightly in center. Cold 1 minute; remove from cookie sheet to wire rack. Cold completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies.
- VALENTINE FROSTING:In bowl, beat powdered sugar, shortening, lowfat milk, vanilla and food color, if you like, till smooth and of spreading consistency. About 3/4 c. frosting.
- VARIATION:CHOCOLATE VALENTINE FROSTING: Stir 3 Tbsp. HERSHEY'S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing lowfat milk to 3tablespoons.
- of the Hershey Kitchens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 310 | |
| Calories from Fat 97 | 31% |
| Total Fat 10.98g | 14% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 336mg | 14% |
| Potassium 41mg | 1% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 31.62g | 21% |
| Protein 4.04g | 6% |
