Cookie:
1 cup sugar
2 3/4 cups flour
1 cup margarine or butter, softened
1/2 cup unsweetened cocoa
1/4 cup milk
3/4 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon baking soda
1 egg
PREHEAT OVEN TO 350 DEGREES.
- In a large bowl, beat sugar and 1 cup margarine until light and fluffy.
- Add milk, vanilla and egg; blend well.
- Lightly spoon flour into measuring cup; level off.
- Stir in flour, cocoa, baking powder and soda. Chill dough 1 hour for easier handling.
- On floured surface, roll out dough, 1/3 at a time, to 1/8-inch thickness.
- Cut with floured 2 1/2-inch heart-shaped cookie cutter.
- Place half of the cutout hearts 1-inch apart on ungreased cookie sheets.
- Cut a 1-inch heart-shape from the centers of remaining hearts. Place cutout hearts on cookie sheets. Chill excess dough and reroll. Bake at 350 degrees for 9 to 11 minutes or until set. Immediately remove from cookie sheets; cool.
Frosting:
2 cups powdered sugar
1/2 cup margarine or butter, softened
2 to 3 tablespoons maraschino cherry juice or milk
Red food color
Powdered sugar, if desired
- In small bowl, beat frosting ingredients, adding 1 tablespoon cherry juice at a time for desired spreading consistency. Tint with red food color. Frost bottom side of whole cookie. Top with cutout cookie. Dust with powdered sugar. Makes 4 dozen sandwich cookies.
