Ingredients
1 cup butter, softened1 cup sugar1/4 cup milk1 egg1 teaspoon vanilla extract2-3/4 cups all-purpose flour1/2 cup baking cocoa3/4 teaspoon baking powder1/4 teaspoon baking soda24 long wooden skewersFROSTING:1/2 cup butter, softened2 cups confectioners’ sugar2 to 3 tablespoons maraschino cherry juice
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure.
Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter.
Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
In a small bowl, combine the butter, confectioners’ sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers.
