In

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

6 oz White chocolate

12 Candied pineapple hearts

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 2 ungreased 8-inch (20 cm) round cake pans.

4. Bake one pan at a time at

375F (190C) for 10 to

5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards centre

6 cookies. Remove cookies to foil to cool completely.

5. Chop white chocolate into l/2-inch (1 cm) pieces. Place

100%(HIGH) power for 30 seconds. Stir. Repeat at

30 second

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 --