Sweets For My Sweetie Red Velvet Cookies
from the kitchen of Sharmagne Leland-St. John

48 Hershey's Extra Creamy Milk Chocolates filled with Strawberry Crème Hearts.
½ cup butter or margarine, softened (1 stick)
1 cup granulated sugar
1 large egg
1 tablespoon heavy cream
1 tablespoon red food color
1 ½ teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
¼ cup Hershey's Cocoa
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup pink decorator's sugar or granulated sugar for rolling

Heat the oven to 350º F.

In large bowl combine the butter, granulated sugar, egg, milk, red
food color and vanilla and beat until well blended. Stir together the
flour, cocoa, baking soda and salt; gradually beat into the butter
mixture until well blended.

Shape the dough into 1-inch balls and roll in the decorator's sugar.
Place on an ungreased cookie sheet.

Bake 8 to 10 minutes or until cookie is set. It is important that you
do not over bake! Remove from the oven and cool for 3 to 4 minutes.

While the cookies are baking, remove the wrappers from the candies.
Press one candy piece into the center of each cooled cookie. Transfer
from the cookie sheet to a wire rack. Cool completely.

Makes about 48 cookies.


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