Shamrock chocolate cookies

36 Cookies

Ingredients

Quantity Ingredient
½ cup Butter or margarine
¾ cup Sugar
1 Egg
1 teaspoon Vanilla extract
1½ cup All-purpose flour
⅓ cup Hershey's Cocoa
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
3 tablespoons Butter or margarine
2 cups Powdered sugar
1 teaspoon Vanilla extract
3 tablespoons Milk
Green food color
2 tablespoons Butter or margarine
3 tablespoons Hershey's Cocoa
2 tablespoons Water
1 cup Powdered sugar
½ teaspoon Vanilla extract

Directions

SHAMROCK GLAZE

SATINY CHOCOLATE GLAZE

In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Refrigerate about 1 hour or until firm enough to roll. Heat oven to 325øF. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to ¼ inch thickness. With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet. Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE. About 36 (2-½ inch) cookies.

SHAMROCK GLAZE:

In small saucepan over low heat, melt butter. Remove from heat; blend in powdered sugar and vanilla. Gradually add milk, beating to desired consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze.

SATINY CHOCOLATE GLAZE:

In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil.

Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, ½ teaspoon at a time, until desired consistency. About ¾ cup glaze.

[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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