Ingredients
- 21 cm
- 12 candied pineapple hearts
- 6 cookies
- 2 eggs
- 2 ungreased
- 2 heart-shaped cookie cutter with point towards centre
- 1 1/2 c firmly packed brown sugar
- 2 c miniature semi-sweet
- 1 1/2 c all purpose flour
- 6 oz chocolate (white)
- 5/8 c crisco shortening
- 3/8 c cocoa
- 1 tb water
- 1 ts vanilla
- 1/4 ts baking soda
- 1/2 ts salt
intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 2-inch (5 cm) hearts 1/4-inch (6 mm) thick. Top each cookie with red candied pineapple heart. Set aside to dry completely. Makes: About 1 dozen cookies ----
