Chocolate Shamrock Cookies

Servings: 3 dozen

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

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.

CHEF COMMENTS

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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