Pinecone cookies

48 Servings

Ingredients

Quantity Ingredient
6 teaspoons Butter or margarine
⅓ cup HERSHEY'S Cocoa
1 cup Sugar
2 Eggs
1 teaspoon Vanilla extract
2 cups All-purpose flour
½ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Baking soda
Light corn syrup
Sliced almonds

Directions

In small saucepan, melt butter over low heat; remove from heat. Add cocoa; blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in cocoa mixture. Stir together flour, baking powder, salt and baking soda; add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about 1 hour or until firm enough to roll.

Heat oven to 350'F. Roll out small portion of dough between two pieces of waxed paper to ⅛" thickness. Cut into pinecone shapes using 2" or 2½" oval cookie cutter. Place on lightly greased cookie sheet; lightly brush cookies with corn syrup. Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. Repeat with remaining dough. Bake 7-8 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies

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