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Title: Blarney Stone-Kissed Cookies
Categories: Cookie
Yield: 36 Cookies
| 1 | c | Butter or margarine - softened |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 1/2 | c | Hershey's Cocoa |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| Hershey's Kisses (Milk Chocolates) | ||
| QUICK COOKIE GLAZE | ||
| 3/4 | c | Powdered sugar, |
| 4 | ts | Milk |
| 1/4 | ts | 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
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