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Holiday Chocolate Shortbread Cookies

Holiday Chocolate Shortbread Cookies

  • PRINT

SKILL LEVEL : expertPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium60 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium60 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 2 cups HERSHEY'S Premier White Chips (12-oz. pkg.)
  • 1 cup butter (2 sticks) , softened
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/4 cups powdered sugar

Directions

  • 1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.
  • 2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet.
  • 3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. Makes about 54 (2-inch diameter) cookies.
  • NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.

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Ingredients sitting on a table

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