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 |
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