In Love With Chocolate

Ingredients

325 gr firmly packed brown sugar
130 gr crisco shortening
16 ml water
4 gr vanilla
2 eggs
190 gr all purpose flour
28 gr cocoa
1 gr baking soda
1 gr salt
325 gr miniature semi-sweet
190 gr chocolate
12 candied pineapple hearts
2 ungreased
21 cm
2 heart-shaped cookie cutter with point towards centre
6 cookies

Instructions

intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 5 cm (5 cm) hearts 1 cm (6 mm) thick. Top each cookie with red candied pineapple heart. Set aside to dry completely. Makes: About 1 dozen cookies ----