Recipe - Blarney Stone-Kissed Cookies

1 cup (2 sticks) butter or
margarine; softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla extract
1 Three fourths cup Allpurpose flour
One half cup HERSHEY'S Cocoa
1 One half teaspoon Baking powder
One half teaspoon Salt
QUICK COOKIE GLAZE; (recipe
follows)
HERSHEY'S KISSES Milk
Chocolates

1. 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.

2. With hands, shape each half into log with squared sides, about 7 inches
long and 2One fourth inches wide. Wrap each log in wax paper or plastic wrap.
Refrigerate until firm, at least 8 hours.

3. Heat oven to 325°F. Cut logs into 3/8inch 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.

4. 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 Three fourths cup powdered sugar, 3
to 4 teaspoons milk, One fourth teaspoon vanilla extract and 3 or 4 drops green
food color, if desired, until of drizzling consistency.

Posted to EATL Digest by Maria Ilagan maria@DOTCOM.BC.CA on Mar 14,
1998