| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
(2 sticks) butter or margarine; softened |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
HERSHEY'S Cocoa |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
|
|
QUICK COOKIE GLAZE; (recipe follows) |
|
|
HERSHEY'S KISSES Milk Chocolates |
INSTRUCTIONS
1. In large bowl, beat butter, sugar, egg and vanilla until well blended.
Stir together flour, cocoa, baking powder and salt; gradually add to butter
mixture, beating until well blended. Divide dough in half; place each half
on separate sheet of wax paper.
2. With hands, shape each half into log with squared sides, about 7 inches
long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap.
Refrigerate until firm, at least 8 hours.
3. Heat oven to 325°F. Cut logs into 3/8-inch thick slices. Place onto
ungreased cookie sheet. Bake 15 minutes or until set. Cool slightly; remove
from cookie sheet to wire rack. Cool completely. Remove wrappers from
chocolate pieces.
4. Prepare QUICK COOKIE GLAZE; drizzle over top of cookies. Immediately
place a chocolate piece on each cookie. About 3 dozen cookies.
QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered sugar, 3
to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green
food color, if desired, until of drizzling consistency.
Posted to EAT-L Digest by Maria Ilagan <maria@DOTCOM.BC.CA> on Mar 14,
1998
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