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October 2018

Cookie Recipes

Holiday Recipes

Gingerbread Icing and Assembly Part 2

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Holiday Chocolate Cookies Recipe

Holiday Chocolate Cookies recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Holiday Chocolate Cookies recipe  PDF


1/2 c Butter or margarine
softened 3/4 c Sugar
1 Egg
1 ts Vanilla e tract
1 1/2 c All purpose flour
1/3 c HERSHEY'S Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt

DECORATOR'S FROSTING 1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla e tract
Red food color Heat oven to 325 F. In large mi er bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together, stir together flour, cocoa, baking powder, baking soda and salt add to butter mi ture, blending well. On lightly floured surface, roll small portion of dough at a time to 1/4 inch thickness. (Refrigerate dough if too soft to roll.) Cut with 2 1/2 inch cookie cutter place on ungreased cookie sheet. Bake 5 to 7 minutes or until only slight indentation remains when touched lightly. Cool 1 minute remove from cookie sheet to wire rack. Cool completely. Prepare DECORATOR'S FROSTING. Frost cookies decorate as desired. About 3 dozen cookies. DECORATOR'S FROSTING: In small mi er bowl, combine all ingredients e cept red food color beat until smooth and of spreading consistency. Tint with food color, blending well. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Holiday Chocolate Cookies recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
483 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Holiday Chocolate Cookies recipe  PDF   Cookie recipes RSS   Thumsb up

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3 1/4 oz Jello Vanilla Pie Filling 1 c Corn Syrup 3/4 c Evaporated Milk 1 lg Egg, Slightly Beaten 1 c Chopped Pecans 1 Unbaked 8 Pie Shell Blend pudding mi with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell. Bake at 375 F until top is firm and just begins to crack, about 40 minutes. Cool for at least 3 hours. From: Syd's Cookbook. ...

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