Blarney stone-kissed cookies

Yield: 36 Cookies

Measure Ingredient
1 cup Butter or margarine softened
1 cup Sugar
1 \N Egg
1 teaspoon Vanilla extract
1¾ cup All-purpose flour
½ cup Hershey's Cocoa
1½ teaspoon Baking powder
½ teaspoon Salt
\N \N Hershey's Kisses (Milk Chocolates)
¾ cup Powdered sugar,
4 teaspoons Milk
¼ teaspoon Vanilla extract
4 \N Drops green food color


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. With hands, shape each half into log with squared sides, about 7 inches long and 2-¼ inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325øF.

Cut logs into ⅜-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. 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 ¾ cup powdered sugar, 3 to 4 teaspoons milk, ¼ teaspoon vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency.

[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias

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