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Kriss Kringle Fudge Cookies
Intermediate
Kriss Kringle Fudge Cookies
Prep Time: 20 Minutes
Skill Level: Intermediate

Everybody's Rating:

Nutritional Information
Kriss Kringle Fudge Cookies

Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup pecans
  • 2 eggs
  • 1/4 cup butter or margarine
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • Powdered sugar for rolling
Kriss Kringle Fudge Cookies

Directions

  • 1. Stir cocoa into butter in large bowl; cool slightly. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.
  • 2. Heat oven to 300°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.
  • 3. Bake 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes about 30 cookies.

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Kriss Kringle Fudge Cookies HERSHEY'S Kitchens Reviews

    These are just the best ever. A real Christmas tradition for us.
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In English