2/3 c. butter
3/4 c. granulated sugar
3 tbsp. wild raspberry Jello (granules)
Sub. other flavors for variety of color & flavor
1 lg. egg
4 tsp. milk
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

FROSTING:

3 tbsp. butter, melted
1 tbsp. Jello granules (left from cookies)
2 tbsp. boiling water
1 c. confectioners' sugar, sifted

Cream shortening and sugar. Add Jello granules, egg and milk. Beat until light and fluffy. Add flour, baking powder and salt which has been sifted together. Blend well. Chill dough 1 hour. Roll to 1/4 inch thickness on a lightly floured surface. Cut with "heart shape" cutter. Bake on greased cookie sheet, 6-8 minutes in 375 degree oven.

Combine ingredients for frosting in bowl, over hot water. Stir until well blended. Frost cookies with a pastry brush. Set aside in cool place. Yield 3 dozen.