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1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 cup butter
1-1/4 cups powdered sugar
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.
I made this recipe a few years ago but with dark chocolate chipits. I loved them and they were a huge hit. I tried a different recipe because this one was packed away for a move. It just wasn't the same. Two thumbs up for sure.
I have made these numerous times.Everyone loves them from very young kids to grown-ups.I do reccomend chilling dough before rolling out.I also roll the dough into 2 logs,chill at least an hour,then slice in rounds and bake as directed.
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