Blarney Stone-kissed Cookiescookies 1 cup butter or margarine - softened 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cup all-purpose flour 1/2 cup hershey's cocoa 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 hershey's kisses (milk chocolates) ----QUICK COOKIE GLAZE---- 3/4 cup powdered sugar, 4 teaspoon milk 1/4 teaspoon 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 325øF. 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.] Meal-Master recipe format courtesy of Karen Mintzias |
