Esta es una exhibición prevé de cómo se va ver la receta de 'Cocoa Cookie Hearts' imprimido.

Receta Cocoa Cookie Hearts
by Global Cookbook

Cocoa Cookie Hearts
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 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)

Direcciones

  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.
  2. Cover; chill dough about 1 hour or possibly till hard sufficient to handle.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. of the Hershey Kitchens.