Blarney Stone-kissed Cookies
Ingredients & Directions
1 c Butter or margarine softened1 c Sugar
1 Egg
1 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 c Hershey’s Cocoa
1 1/2 tsp Baking powder
1/2 tsp Salt
Hershey’s Kisses (Milk Chocolates)
QUICK COOKIE GLAZE
3/4 c Powdered sugar,
4 tsp Milk
1/4 tsp Vanilla extract
4 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 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325?F. Cut logs into 3/8-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 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 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.]
Yields
36 Cookies
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