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FERNA CHOCOLATE VALENTINE COOKIES
COOKIES
| Ingredients |
Quantity |
| FERNA BUTTINA BUTTER SUBSTITUTE |
3/4 cup |
| Sugar |
1 cup |
| Fresh Milk |
1/4 cup |
| FERNA PRIMERA VANILLA CONCENTRATE |
2 tsps. |
| FERNA BAKING POWDER |
3/4 tsp. |
| FERNA BAKING SODA |
1/4 tsp. |
FROSTING
| Ingredients |
Quantity |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/2 cup |
| Powdered sugar |
2 cups |
| FERNA ROSE PINK POWDER COLOR |
1/4 tsp. |
| Evaporated milk |
2-3 tbsps. |
PROCEDURE
1. In a mixing bowl, cream FERNA BUTTINA BUTTER
SUBSTITUTE and 1 cup sugar until light and fluffy.
2. Add milk, FERNA VANILLA CONCENTRATE, and
egg. Blend well. Add flour, cocoa, FERNA BAKING
POWDER AND FERNA BAKING SODA. Mix well. Cover
with plastic wrap. Refrigerate one hour for
easier handling.
3. On floured surface, roll out 1/3 of dough
at a time to 1/8-inch thickness (keep remaining
dough refrigerated). Cut with floured 2 1/2-inch
heart-shaped cookie cutter. Place half of cookies
1 inch apart on parchment paper-lined cookie
sheets. Cut 1-inch heart shape from centers
of remaining cookies. Place cut-out cookies
on cookie sheets. Return small hearts to remaining
dough for rerolling.
4. Bake at 3500F for 9 to 11 minutes or until
set. Immediately remove from cookie sheets.
Cool for 15 minutes or until completely cooled.
5. Meanwhile, in a small bowl, combine all frosting
ingredients, adding enough milk for desired
spreading consistency, blend until smooth. Frost
bottom side of each whole cooled cookie. Place
cut-out cookies over frosting.
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