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Mini-KISSed Shamrock Cookies Recipe

Mini-KISSed Shamrock Cookies


  • 1 pouch (1 lb. 1.5 oz.) sugar cookie mix
  • 2/3 cup HERSHEY'S Cocoa
  • 1/3 cup vegetable oil
  • 2 eggs, slightly beaten
  • 1 tablespoon plus 1 teaspoon water
  • SHAMROCK FROSTING (recipe follows)
  • 30 HERSHEY'S MINI KISSES Brand Milk Chocolates


  1. Heat oven to 350°F. Combine cookie mix and cocoa in large bowl; stir. Add oil, eggs and water; mix with spoon or fork until well combined. Dough will clump together and be easy to handle.

  2. Shape dough into balls, using about 1 level measuring teaspoon dough for each ball. Cluster 3 balls on ungreased cookie sheet to form shamrock; flatten each "leaf" slightly. Shape one ball into pencil shape for stem; tuck stem under bottom of shamrock "leaves".

  3. Bake 7 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

  4. Outline shamrock and stem with SHAMROCK FROSTING. Place small amount of frosting in center of each cookie. Press chocolate piece in center. Makes about 30 cookies.

    1 tablespoon butter or margarine, softened
    1 cup powdered sugar
    1 tablespoon hot milk or light cream
    1/2 teaspoon vanilla extract
    2 or 3 drops green food color

    Mix all ingredients until smooth.