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.
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 (2 sticks) 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.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!