Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Mini-KISSed Shamrock Cookies Recipe

Ingredients

  • 30 HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 1 tablespoon water
  • SHAMROCK FROSTING
  • 2/3 cup HERSHEY'S Cocoa
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 pouch sugar cookie mix

Directions

  • 1. Heat oven to 350°F. Combine cookie mix and cocoa in large bowl; stir. Add oil, eggs and water; mix with spoon or fork until well combined. Dough will clump together and be easy to handle.
  • 2. Shape dough into balls, using about 1 level measuring teaspoon dough for each ball. Cluster 3 balls on ungreased cookie sheet to form shamrock; flatten each "leaf" slightly. Shape one ball into pencil shape for stem; tuck stem under bottom of shamrock "leaves".
  • 3. Bake 7 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  • 4. Outline shamrock and stem with SHAMROCK FROSTING. Place small amount of frosting in center of each cookie. Press chocolate piece in center. Makes about 30 cookies.
  • SHAMROCK FROSTING
  • 1 tablespoon butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon hot milk or light cream
  • 1/2 teaspoon vanilla extract
  • 2 or 3 drops green food color
  • Mix all ingredients until smooth.
  • Simply Delicious

    See How to Videos

    Watch Videos
  • Become a Member Today

    Save Your Favorite Recipes

    Rate and Review to Share Your Experience

    Get Access to Our Exclusive Newsletter

    Create Your Account

Ratings & Reviews

No Reviews were found. Click below to rate and review this recipe!

In English