1. In Small Batter Bowl, combine flour and cocoa powder; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugar at low speed of electric mixer until creamy. Add egg; beat until smooth. Gradually add flour mixture and beat at low speed until well blended and smooth.
3. Form dough into a 4-inch disk; wrap in plastic wrap. Refrigerate 1-2 hours or until firm.
4. Preheat oven to 375°F. Lightly sprinkle Peace on Earth Heart Cookie Mold with additional cocoa powder; firmly press a portion of the dough into mold. Run Serrated Bread Knife flat across top of mold to trim off excess dough. For a clean edge, gently pull dough away from edge of mold with finger.
5. To release dough from mold, cover cutting board with a clean folded kitchen towel; hold mold perpendicular to cutting board and lightly tap mold on cutting board until dough starts to release. Transfer molded dough to flat Baking Stone; repeat with remaining dough. Bake 12-14 minutes or until edges are set. Cool 3 minutes on baking stone; carefully remove cookies to Stackable Cooling Rack. Cool completely.

Yield: 4-5 cookies

Nutrients per serving: (1 cookie): Calories 410, Total Fat 20 g, Saturated Fat 12 g, Cholesterol 90 mg, Carbohydrate 56 g, Protein 6 g, Sodium 200 mg, Fiber 3 g

Cook's Tips: For best results, do not substitute tub, whipped, reduced-fat or vegetable oil spreads for the butter. The added water and air in these products can cause cookies to be flat and thin.