| 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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