Chocolate Hearts

Ingredients

• 1 1/2 cups firmly packed brown sugar

• 2/3 cup shortening

• 1 tablespoon water

• 1 teaspoon vanilla

• 2 eggs

• 1 1/2 cups all purpose flour

• 1/3 cup cocoa

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups miniature semi-sweet chocolate chips

• 6 ounces white chocolate

• 12 candied pineapple hearts; optional

Method

Preheat oven to 375°F. Place sheets of foil on counter top for cooling cookies. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chipets. Divide dough in half. Spread dough into 2 ungreased 8 inch round cake pans. Bake one pan at a time for 10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2 inch heart shaped cookie cutter with point towards the center to make 6 cookies. Remove cookies to foil to cool completely. Chop white chocolate into 1/2 inch pieces. Place pieces in a microwave safe shallow bowl. Microwave on high power for 30 seconds. Stir. Repeat at 30 second intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used into 2 inch hearts 1/4 inch thick. Top each cookie with red candied pineapple heart. Set aside to dry completely.

Yield: about 1 dozen cookies

Recipe of the Week