Makes about 36 (3 1/2-inch) sugar cookies
These sweet-as-sugar sugar cakes get their unique flavor from sour milk (also known as buttermilk). Whip up a batch in just 20 minutes, then top with vanilla frosting and sprinkles for a sparkling celebration.
2/3 cup butter or margarine, softened
1 1/2 cups light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
4 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk*
2 cups HERSHEY’S Mini Chips Semi-Sweet Chocolate (12-oz. pkg.)
2 cups walnuts or pecans, chopped
Vanilla frosting (optional)
HERSHEY’S Mini Chips Semi-Sweet Chocolate, colored sugars or sprinkles (optional)
1.Heat oven to 350 degrees. Line cookie sheet with parchment paper, or lightly grease.
2.Beat butter, brown sugar, and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder, and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in small chocolate chips and nuts. Drop by level 1/4 cupfuls, or heaping tablespoonfuls, 2 inches apart onto prepared cookie sheet.
3.Bake 12 to 14 minutes, or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with colored sugar, if desired.
*To make sour milk, use 1 tablespoon white vinegar plus milk to equal 1 cup.
Find this recipe and more holiday treats at hersheys.com