Valentine Cookie Bouquet

1 cup butter (no substitutes), 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

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

In a large mixing bowl, cream butter and sugar. 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.

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 baking sheets.

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. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

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. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

In a mixing bowl, combine butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Makes 2 dozen.