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Ingredients Jump to Instructions ↓

  1. Cookies:

  2. 24 NESTLÉ CRUNCH Jingles, unwrapped

  3. NESTLÉ BUTTERFINGER Jingles

  4. 2/3 cup granulated sugar

  5. 1/2 cup (1 stick) butter or margarine, softened

  6. 1 large egg yolk

  7. 2 tablespoons milk

  8. 1 1/2 teaspoons vanilla extract

  9. 1 cup plus 2 tablespoons all-purpose flour

  10. 1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa

  11. 1/4 teaspoon salt

  12. 1/2 cup granulated sugar

  13. Glaze:

  14. 1/2 cup powdered sugar

  15. 1 tablespoon butter or margarine, softened

  16. 1 tablespoon milk

  17. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. For Cookies: Combine 2/3 cup granulated sugar, butter, egg yolk, milk and vanilla extract in large mixer bowl. Beat until creamy. Gradually beat in flour, cocoa and salt. Cover; refrigerate for 1 hour.

  2. Preheat oven to 350°F (175°C).

  3. Shape dough into 1-inch balls; roll in 1/2 cup granulated sugar. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions.

  4. Bake for 10 to 12 minutes or until sides are set but centers are still slightly soft. Place 1 Nestlé Jingle in center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.

  5. For the Glaze: Combine powdered sugar, butter, milk and vanilla extract in small mixer bowl; whisk until smooth. Drizzle over cookies.

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