| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 48 | Servings | |
INGREDIENTS
| 6 | ts | Butter or margarine |
| 1/3 | c | HERSHEY'S Cocoa |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda |
| Light corn syrup | ||
| Sliced almonds |
INSTRUCTIONS
In small saucepan, melt butter over low heat; remove from heat. Add cocoa; blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in cocoa mixture. Stir together flour, baking powder, salt and baking soda; add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about 1 hour or until firm enough to roll. Heat oven to 350'F. Roll out small portion of dough between two pieces of waxed paper to 1/8" thickness. Cut into pinecone shapes using 2" or 2 1/2" oval cookie cutter. Place on lightly greased cookie sheet; lightly brush cookies with corn syrup. Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. Repeat with remaining dough. Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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