Recipe - Pinecone Cookies

6 teaspoon Butter or margarine
1/3 cup HERSHEY'S Cocoa
1 cup Sugar
2 Eggs
1 teaspoon Vanilla extract
2 cup Allpurpose flour
One half teaspoon Baking soda
One half teaspoon Salt
One fourth teaspoon 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 cocoasugar 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 78 minutes or until set. Cool slightly; remove from cookie sheet to
wire rack. Cool completely.

Makes about 4 dozen cookies

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip