Instructions: 1. In large bowl, beat butter, sugar and eggs on medium speed of electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended.

Cover; refrigerate dough about 1 hour or until firm enough to handle.

2. Heat oven to 350 F. On lightly floured surface, roll dough to 1/8-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet.

3. Bake 5 to 7 minutes or until no imprint remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies.

VALENTINE FROSTING:
In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About 3/4 cup frosting.

VARIATION:
CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEYS Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3
tablespoons.

of the Hershey Kitchens.

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