Ingredients Jump to Instructions ↓

  1. 1 c Butter or margarine

  2. 3 oz Cream cheese; softened

  3. 1 c Sugar

  4. 1 Egg

  5. 1 ts Vanilla extract

  6. 1/4 ts Almond extract

  7. 2 1/2 c All-purpose flour

  8. 1/3 c Hershey's cocoa

  9. 3/4 ts Baking powder

  10. 1/4 ts Baking soda

  11. Cocoa glaze: 2 tb Butter or margarine

  12. 2 tb Hershey's cocoa

  13. 2 tb Water

  14. 1 c Powdered sugar

  15. 1/2 ts Vanilla extract

  16. 1/8 ts Almond extract

  17. 6 hours or overnight. Heat oven to

  18. 375F. Working with one part at a time, on lightly floured flat surface, roll dough

  19. 1/4 inch thick. Cut with 2-inch diameter round cookie cutter. Place cutouts on ungreased cookie sheet. Bake

  20. 6 to 8 minutes or until set. Remove from cookie sheet to wire rack; cool completely. Prepare COCOA GLAZE; drizzle over tops of cookies. Immediately garnish with almonds. About 4 dozen cookies. Cocoa Glaze: In small saucepan over low heat, melt butter. Add cocoa and water, stirring until thickened. Do not boil. Remove from heat. Gradually add powdered sugar, vanilla extract and almond extract, if desired, beating with whisk or spoon until smooth. Use immediately. About 1/2 cup glaze.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. --


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