Yield: 36 Cookies
|1 cup||Butter or margarine softened|
|1 teaspoon||Vanilla extract|
|1¾ cup||All-purpose flour|
|½ cup||Hershey's Cocoa|
|1½ teaspoon||Baking powder|
|Hershey's Kisses (Milk Chocolates)|
|¾ cup||Powdered sugar,|
|¼ teaspoon||Vanilla extract|
|4||Drops green food color|
QUICK COOKIE GLAZE
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