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


  • 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.

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