From MCCORMICK Makes 16 cupcakes You don’t have to find the end of the rainbow to reach tasty pots of gold! These St. Patrick’s Day…
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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