3 c Basic cookie mix
1 Egg — lightly beaten
1 Egg yolk — lightly beaten
1 ts Vanilla
1 Egg white — lightly beaten
Combine cookie mix, one egg and one egg yolk and vanilla in a small
bowl. Cover; chill until firm, about 3 hours. Divide dough in half;
roll each half to desired thickness on a lightly floured surface. Cut
into desired shapes; brush with egg white. Place on a greased cookie
sheet. Bake at 375 F for 8 to 10 minutes or until lightly browned.
(Cookies spread considerably during baking.) Remove from cookie
sheet. Cool on a wire rack. Yield: Approximately 2 dozen SURPRISE
COOKIES: Makes approximately 1-1/2 dozen cookies. Roll dough on a
lightly floured surface to 1/4 inch thick. Cut into 2-1/2 inch
circles. Place on a greased cookie sheet. Break a 1/2 pound Hershey’s
Milk Chocolate Bar into squares. Place a square in the center of each
circle; place another circle on top. Seal edges with the tines of a
fork. (Reserve remaining chocolate squares for the Pinwheel Cookies,
below.) Bake at 375 F. for 10 to 12 minutes. Remove from cookie
sheet. Cool on a wire rack. PINWHEELS: Makes approximately 3 dozen.
Melt 4 ounces of a Hershey’s Milk Chocolate Bar or remaining squares
from the Surprise Cookies above; cool. Divide dough in half; roll
out each half into a rectangle on a lightly floured surface to 1/4
inch thickness. Spread with melted chocolate; roll up dough from the
long side. Wrap dough in plastic; refrigerate until well chilled. Cut
into 1/4 inch slices. Place on a greased cookie sheet. Bake at 375 F.
for 8 to 10 minutes. Remove from cookie sheet. Cool on a wire rack.
Yields
24 Servings