Valentine Cookie Bouquet

1 cup butter, softened
1 cup sugar
1/4 cup milk
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 cup baking cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
24 long wooden skewers

FROSTING:
1/2 cup butter, softened
2 cups confectioners’ sugar
2-3 tablespoons maraschino cherry juice

In a large mixing bowl, cream butter and sugar. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out half of the dough to 1⁄8-inch thickness. Cut out with a floured 3-inch heart-shaped cookie cutter. Place 1-inch apart on ungreased baking sheets.

Place skewers on top of each cookie, with one end of each skewer about 1 inch from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. Bake at 350 degrees for 8–10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-inch heart-shaped cookie cutter. Cut out centers with a 1-inch heart-shaped cutter. Bake at 350 degrees for 8–10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

In a mixing bowl, combine butter, confectioners’ sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers.

Yield: 2 dozen.

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