Pinecone Cookies

Pinecone Cookies

  • PRINT

SKILL LEVEL : expertPREP TIME : 65  Minutes

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat20
Total Fat2 g4% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium50 mg2% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat20
Total Fat2 g4% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium50 mg2% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 6 tablespoons butter or margarine
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup light corn syrup
  • 2/3 cup sliced almonds

Directions

  • 1. Melt butter in small saucepan; remove from heat. Add cocoa; blend well. Beat sugar, eggs and vanilla in large bowl; blend in cocoa mixture. Stir together flour, baking powder, salt and baking soda; add to cocoa mixture, beating until smooth. Refrigerate dough about 1 hour or until firm enough to roll.
  • 2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Roll small portion of dough between two pieces of wax paper to 1/8-inch thickness. Cut into pine cone shapes using 2 or 2-1/2-inch oval cookie cutter. Place on prepared cookie sheet; lightly brush cookies with corn syrup. Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. Repeat with remaining dough.
  • 3. Bake 7 to 8 minutes or until set. Remove from cookie sheet to wire rack; cool completely. Makes about 48 cookies.

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