Shamrock chocolate cookies

Yield: 36 Cookies

Measure Ingredient
½ cup Butter or margarine
¾ cup Sugar
1 \N Egg
1 teaspoon Vanilla extract
1½ cup All-purpose flour
⅓ cup Hershey's Cocoa
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
3 tablespoons Butter or margarine
2 cups Powdered sugar
1 teaspoon Vanilla extract
3 tablespoons Milk
\N \N Green food color
2 tablespoons Butter or margarine
3 tablespoons Hershey's Cocoa
2 tablespoons Water
1 cup Powdered sugar
½ teaspoon Vanilla extract



In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Refrigerate about 1 hour or until firm enough to roll. Heat oven to 325øF. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to ¼ inch thickness. With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet. Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE. About 36 (2-½ inch) cookies.


In small saucepan over low heat, melt butter. Remove from heat; blend in powdered sugar and vanilla. Gradually add milk, beating to desired consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze.


In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil.

Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, ½ teaspoon at a time, until desired consistency. About ¾ cup glaze.

[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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