Pinecone Cookies Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
6 tsp: Butter or margarine,
1/3 cup: HERSHEYS Cocoa,
1 cup: Sugar,
2: Eggs,
1 tsp: Vanilla extract,
2 cup: All-purpose flour,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1/4 tsp: 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 350F. 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
Source from luhu.jp
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 350F. 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
Source from luhu.jp
Tags
Cookies