Chocolate Shamrock Cookies
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Ingredients
1/2 cup | butter or | | margarine | 3/4 cup | sugar | 1 | egg | 1 tsp. | vanilla extract | 1-1/2 cup | all-purpose flour | 1/3 cup | Hershey's Cocoa | 1/2 tsp. | baking powder | 1/2 tsp. | baking soda | 1/4 tsp. | salt |
Shamrock Glaze
3 tbsp. | butter or | | margarine | 2 cups | powdered sugar | 1 tsp. | vanilla extract | 3 tsp. | milk | | Green food color |
Satiny Chocolate Glaze
2 tbsp. | butter or | | margarine | 3 tbsp. | Hershey's Cocoa | 2 tbsp. | water | 1 cup | powdered sugar | 1/2 tsp. | vanilla extract |
1 Recipe Reviews
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Sounds soooooo delicous i am deffinatly going to make this yumm yumm yumm!!!
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Instructions
In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Refrigerate about 1 hour or until firm enough to roll.
Heat oven to 325°F. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to 1/4 inch thickness. With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet. Cool on wire rack. Frost with shamrock glaze or satiny chocolate glaze.
Shamrock Glaze:
In small saucepan over low heat, melt butter. Remove from heat; blend in powdered sugar and vanilla. Gradually add milk, beating to desired consistency. Blend in 2 or 3 drops green food color. Makes about 1 cup glaze.
Satiny Chocolate Glaze:
In a small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. Makes about 3/4 cup glaze.
Author's Comments
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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