Blarney Stone - Kissed Cookies Recipe
- 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
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.