6 ts Butter or margarine
1/3 c HERSHEY’S Cocoa
1 c Sugar
2 Eggs
1 ts Vanilla extract
2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts 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.
Makes about 4 dozen cookies
Yields
48 Servings