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