Pinecone Cookiescookies 6 teaspoon butter or margarine 1/3 cup hershey's cocoa 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking soda 1 light corn syrup 1 sliced almonds In small saucepan, melt butter over low heat; remove from heat. Add cocoa; blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in cocoa mixture. Stir together flour, baking powder, salt and baking soda; add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about 1 hour or until firm enough to roll. Heat oven to 350'F. Roll out small portion of dough between two pieces of waxed paper to 1/8" thickness. Cut into pinecone shapes using 2" or 2 1/2" oval cookie cutter. Place on lightly greased cookie sheet; lightly brush cookies with corn syrup. Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. Repeat with remaining dough. Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies |
