Pinecone cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | teaspoons | Butter or margarine |
| ⅓ | cup | HERSHEY'S Cocoa |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| Light corn syrup | ||
| Sliced almonds | ||
Directions
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 ⅛" thickness. Cut into pinecone shapes using 2" or 2½" 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