| 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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