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Pecan-Topped Chocolate Cookies Recipe

Ingredients

  • 1/2 cup MOUNDS Sweetened Coconut Flakes
  • About 48 pecan halves
  • CHOCOLATE GLAZE
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 egg
  • 2/3 cup butter or margarine
  • 3/4 cup sugar

Directions

  • 1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture with coconut, if desired, beating until well blended. Cover; refrigerate about 1 hour.
  • 2. Heat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until almost set. Remove from cookie sheet to wire rack; cool completely. Frost with CHOCOLATE GLAZE; top each cookie with pecan half. Makes about 48 cookies.
  • CHOCOLATE GLAZE: Stir together 2 tablespoons sugar and 2 tablespoons water in small saucepan. Cook over medium heat, stirring constantly until mixture boils and sugar is dissolved. Remove from heat; immediately add 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, stirring until melted. Cool to spreading consistency. About 1/2 cup glaze.
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