Ingredients Jump to Instructions ↓

  1. 2/3 cup butter or margarine , softened

  2. 1 cup sugar

  3. 2 eggs

  4. 2 teaspoons vanilla extract

  5. 2-1/2 cups all-purpose flour

  6. 1/2 cup HERSHEY'S Cocoa

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. CHOCOLATE GLAZE (recipe follows) Chopped nuts candied cherry halves

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F.

  2. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape heaping teaspoons of dough into finger shape, each about 1 inch in diameter and 3 inches long; place on ungreased cookie sheet.

  3. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with CHOCOLATE GLAZE; sprinkle with chopped nuts and top with candied cherry half, if desired. About 2-1/2 dozen cookies.

  4. CHOCOLATE GLAZE 2 tablespoons butter or margarine 2 tablespoons water 3 tablespoons HERSHEY'S Cocoa 1 cup powdered sugar 1/2 teaspoon vanilla extract 1 Cook butter and water in small saucepan over medium heat, stirring constantly, until mixture boils.

  5. Remove from heat; immediately stir in cocoa until well blended. Gradually add powdered sugar and vanilla; beat until smooth. If necessary, add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.


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