:: The Cookie Recipe Blog ::

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)

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.

1 c Butter or margarine;-softened
3/4 c Brown sugar, packed
3 c All-purpose flour
1/4 ts Salt
Red sugar crystals; optional

Preheat the oven to 300 degrees. Cream the butter; gradually add the sugar, beating with an electric mixer until light and fluffy. Sift together the flour and salt. Add to the creamed mixture and stir with a wooden spoon to thoroughly combine. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out with heart-shaped cookie cutters. Place on an ungreased or parchment-lined cookie sheet. Sprinkle with red sugar crystals, if desired. Bake for 30 to 35 minutes, or until lightly browned. Store in airtight containers with waxed paper between the layers of cookies. Makes 3 to 4 dozen.