COOKIE:

1 c. sugar
1 c. butter, softened
1/4 c. milk
1 tsp. vanilla
1 egg
2 3/4 c. flour
1/2 c. unsweetened cocoa
3/4 tsp. baking powder
1/4 tsp. baking soda

FROSTING:

2 c. powdered sugar
1/2 c. butter, softened
2-3 tbsp. maraschino cherry juice
Red food coloring

In large bowl, beat sugar and 1 cup butter until light and fluffy. Add milk, vanilla, and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, baking powder and soda. Chill dough 1 hour for easier handling.

Heat oven to 350 degrees. On floured surface, roll out dough, 1/3 at a time, to 1/8 inch thickness. Cut with floured 2 1/2 inch heart-shaped cookie cutter. Place half of the cut out hearts 1 inch apart on ungreased cookie sheets. Cut a 1-inch heart shape from the center of remaining hearts. Place cut out hearts on cookie sheets.

Chill excess dough and re-roll. Bake at 350 degrees for 9 to 11 minutes or until set. Immediately remove from the cookie sheets; cool.

In small bowl, beat frosting ingredients, adding 1 tablespoon cherry juice at a time for desired spreading consistency. Tint with red food color. Frost bottom side of whole cookie. Top with cut out cookie. 4 dozen sandwich cookies.