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
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 to 3 tablespoons maraschino cherry juice

1. In a large bowl, cream butter and sugar until light and fluffy. 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.
2. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased
3. .
4. Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure.
5. Bake at 350u0b0 for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
6. Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter.
7. Bake at 350u0b0 for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
8. In a small bowl, combine the butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers.

butter, sugar, milk, egg, vanilla, flour, baking cocoa, baking powder, baking soda, long wooden skewers, butter, sugar, maraschino cherry juice

Taken from www.tasteofhome.com/recipes/valentine-cookie-bouquet/ (may not work)