The best delicious Blarney Stone-kissed Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blarney Stone-kissed Cookies recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blarney Stone-kissed Cookies.
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1 c (2 sticks) butter or
-margarine; softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 c HERSHEY’S Cocoa
1 1/2 ts Baking powder
1/2 ts 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 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap.
Refrigerate until firm, at least 8 hours.
3. Heat oven to 325F. Cut logs into 3/8-inch 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 3/4 cup powdered sugar, 3
to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green
food color, if desired, until of drizzling consistency.
Yields
1 Servings
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