1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Miniature semi-sweet
= chocolate chips 6 oz White chocolate
12 Candied pineapple hearts
-(opt) 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, shortening, water and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. Divide dough in half. Spread dough into 2 ungreased 8-inch (20 cm) round cake pans. 4. Bake one pan at a time at 375F (190C) for 10 to 12
minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards centre
to make 6 cookies. Remove cookies to foil to cool completely. 5. Chop white chocolate into l/2-inch (1 cm) pieces. Place
pieces in a microwave safe shallow bowl. Microwave on 100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second
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 —–