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Pinecone Cookies

Author/Submitted by:
Servings: 48
Categories: Cookies / Desserts

6  ts  Butter or margarine
1/3  c  HERSHEY'S Cocoa
1  c  Sugar
2    Eggs
1  t  Vanilla extract
2  c  All-purpose flour
1/2  ts  Baking soda
1/2  ts  Salt
1/4  ts  Baking soda
    Light corn syrup
    Sliced almonds

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 1/8" thickness. Cut into pinecone shapes using 2" or 2 1/2" 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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