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