Blarney Stone-kissed Cookies

  • on January 1, 2007
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Ingrients & Directions

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)

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 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.]


36 Cookies

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