Blarney Stone Kissed Cookies Recipe

• 1 c. (2 sticks) butter or possibly margarine, softened
• 1 c. Sugar
• 1 x Egg
• 1 tsp Vanilla extract
• 1 3/4 c. All-purpose flour
• 1/2 c. HERSHEY'S Cocoa
• 1 1/2 tsp Baking pwdr
• 1/2 tsp Salt QUICK COOKIE GLAZE, (recipe follows) HERSHEY'S KISSES Lowfat milk Chocolates

1. 1.
2. In large bowl, beat butter, sugar, egg and vanilla till well blended.
3. Stir together flour, cocoa, baking pwdr and salt; gradually add in to butter mix, beating till well blended.
4. Divide dough in half; place each half on separate sheet of wax paper.
5. 2.
6. With hands, shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide.
7. Wrap each log in wax paper or possibly plastic wrap.
8. Chill till hard, at least 8 hrs.
9. 3.
10. Heat oven to 325 F. Cut logs into 3/8-inch thick slices.
11. Place onto ungreased cookie sheet.
12. Bake 15 min or possibly till set.
13. Cold slightly; remove from cookie sheet to wire rack.
14. Cold completely.
15. Remove wrappers from chocolate pcs.
16. 4.
17. Prepare QUICK COOKIE GLAZE; drizzle over top of cookies.
18. Immediately place a chocolate piece on each cookie.
19. About 3 dozen cookies.
20. QUICK COOKIE GLAZE: In small bowl, stir together 3/4 c. powdered sugar, 3 to 4 tsp.
21. lowfat milk, 1/4 tsp.
22. vanilla extract and 3 or possibly 4 drops green food color, if you like, till of drizzling consistency.

butter, sugar, egg, vanilla, allpurpose, s cocoa, baking pwdr, salt

Taken from cookeatshare.com/recipes/blarney-stone-kissed-cookies-86984 (may not work)