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What would special occasions be without these tender, chocolate butter cookies in fun and creative shapes and sizes? These cookies first appeared in the “HERSHEY’S Cocoa Cookbook” as “Cocoa Press Cookies,” and have been used in numerous HERSHEY’S cookbooks.
1 cup butter or margarine
2/3 cup granulated sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Decorating sugars, sprinkles or candied cherries
1. Heat oven to 350°F.
2. Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
3. Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.
4. Bake 5 to 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.
VARIATION: CHOCOLATE DIPPED CHOCOLATE SPRITZ COOKIES: Prepare dough as directed
above. Press dough onto cool, ungreased cookie sheet with ribbon plate in cookie press. Bake
and cool as directed. Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S
Semi-Sweet Chocolate Chips with 1 tablespoon shortening (do not use butter, margarine,
spread or oil). Gently dip part of each cookie into chocolate. Place on wax paper-covered tray.
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