posted by AMB 10-18-101 8:27 PM
Pillsbury's Best Cookie Cookbook
Chocolate Valentine Cookies
1 c sugar
1 c softened margarine or butter
1/4 c milk
1 tsp vanilla
2 3/4 c all purpose flour
1/2 c unsweetened cocoa
3/4 tsp baking powder
1/4 tsp baking soda
In large bowl combine sugar and 1 c margarine and beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour, cocoa, baking powder and baking soda; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350 F.
On floured surface, roll out 1/3 of dough at a time to 1/8 in thickness. (Keep remaining dough refrigerated). Cut with floured 2 1/2 in heart shaped cookie cutter. Place half of cookies 1 in apart on ungreased cookie sheets. Cut 1 in hear shape from the centers of remaining cookies. Place cut out cookies on cookie sheets. Return smaller hearts to remaining dough for re-rolling.
Bake at 350F for 9 - 11 minutes or until set. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Meanwhile in small bowl combine all frosting ingredients (see below), adding enough liquid (cherry or milk) for desired spreading consistency; blend until smooth. Frost bottom side of each whole cooled cookie and place cutout cookies over frosting.
Yield 4 dozen cookies
2 c powdered sugar
1/2 c softened margarine or butter
Red food color
2 - 3 tablespoons maraschio cherry liquid or milk
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