Blarney Stone - Kissed Cookies Recipe

Ingredients <br>- 1 cup butter, softened <br>- 1 cup white sugar <br>- 1 egg <br>- 1 teaspoon vanilla extract <br>- 1 3/4 cups all-purpose flour <br>- 1/2 cup HERSHEY®'S Cocoa Powder <br>- 1 1/2 teaspoons baking powder <br>- 1/2 teaspoon salt <br>- 36 HERSHEY®'S KISSES® Milk Chocolates <br>- 3/4 cup confectioners' sugar <br>- 3 1/2 teaspoons milk <br>- 1/4 teaspoon vanilla extract <br>- 3 drops green food coloring <br><p></p>Directions <br>step 1: Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper. <br>step 2: Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. <br>step 3: Heat oven to 325 F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet. <br>step 4: Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces. <br>step 5: Stir together 3/4 cup powdered sugar, milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency. Drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies. <br>

Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup HERSHEY®'S Cocoa Powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 36 HERSHEY®'S KISSES® Milk Chocolates
- 3/4 cup confectioners' sugar
- 3 1/2 teaspoons milk
- 1/4 teaspoon vanilla extract
- 3 drops green food coloring

Directions
step 1: Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
step 2: Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
step 3: Heat oven to 325 F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.
step 4: Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces.
step 5: Stir together 3/4 cup powdered sugar, milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency. Drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies.

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