Title: PINECONE COOKIES
Categories: Cookies
Servings: 48
6 t 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 t Baking soda
1/2 t Salt
1/4 t 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.
