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1. Preheat oven to 325 F. Prepare 2 cookie sheets by lining them with parchment paper.
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2. In the bowl of your stand mixer using the paddle attachment beat shortening and sugar. Add in egg and mix.
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3. In a separate small bowl dissolve baking soda in the sour cream.
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4. Mix together flour and cocoa.
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5. Alternate adding flour and sour cream mixture into the mixing bowl with the sugar mixture.
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6. Mix until you have a nice soft dough and then set dough on your work surface.
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7. Roll the dough out using more flour if needed so it is not sticky.
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8. Use cookie cutters to make your heart shapes.
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9. Place cookies onto the prepared cookie sheet. Decorate with sprinkles if you are using sprinkles instead of frosting.
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10. Bake for 8 minutes. Remove from the oven and set them on a rack to cool before decorating.
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11. For the icing combine butter and cream cheese in the bowl of your stand mixer using the paddle attachment. Beat for 30 seconds.
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12. Mix in powdered sugar one cup at a time.
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13. Mix in up to 1 tablespoon of milk, depending on what consistency you would like to have for your frosting.
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14. Separate frosting into bowls and mix one to two drops of food coloring into one of the bowls.
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15. Spoon frosting into a piping bag or sandwich bag with a corner cut off. Decorate as desired and enjoy!
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This icing was made thick so I could pipe it onto the cookies and hold its shape. You can add more milk to make it more spreadable if you would like to spread the icing on.
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Notes:
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1. These cookies can be cooked longer if you like a crunchy cookie. My husband does so I make a tray just for him.
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2. You can decorate after the cookies have cooled using frosting of your choice.
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3. This recipe is adapted from my grandma's cream cookies. The icing is adapted from glorioustreats.com.
