From PILLSBURY BAKING Makes 24 servings Everyone will have fun at the party when they grab their own decadent piece from this Wreath Pull-Apart Cupcake…
From HERSHEY’S
Make this simple Hanukkah cookie recipe with HERSHEY’S Cocoa and homemade buttercream icing. These coin cookies are a perfect treat to share with family, friends, neighbors and coworkers throughout the holiday season.
INGREDIENTS
1 cup butter or margarine (2 sticks), softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Add a Garnish
Buttercream Frosting
DIRECTIONS
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.
2.Shape each portion into log, about 7 inches long. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours
3.Heat oven to 325 degrees. Cut logs into 1/4 inch thick slices. Place on ungreased cookie sheet.
4.Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
5.Prepare frosting, if desired; spread over top of cookies.
Find this recipe and more holiday treats at hersheyland.com
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