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1. Heat oven to 300°F. Cover cookie sheet with parchment paper.
2. Beat egg whites and vanilla in large bowl on high speed of mixer until foamy. Beat in sugar, 1 tablespoon at a time, beating until stiff glossy peaks form. Sift about half of cocoa over egg whites; gently fold just until combined. Repeat with remaining cocoa.
3. Spoon mixture into pastry bag fitted with large star tip; pipe 1-inch diameter stars onto prepared cookie sheet.
4. Bake 25 to 30 minutes or until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Line tray or cookie sheet with wax paper. Prepare CHOCOLATE MINT GLAZE. Dip half of each cookie into glaze; place on prepared tray until set (refrigerate, if desired). Store, covered, in refrigerator. 6 dozen 1-inch cookies.
CHOCOLATE MINT GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 4 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Stir in 4 to 6 drops of mint extract. Use immediately.
Easy & fun to make. Really nice looking on Holiday cookie tray. My husband loves.
An update to my previous post: As long as the mix is "foamy" before you start adding the sugar, it goes pretty quickly. Another con: The chocolate mint glaze doesn't stay 100% hard, so you will get chocolate on your fingers when eating these.
I got this recipe in my inbox the other day and figured I would try them out. I found them to be pretty darn good. Pros: I ended up with about 10 dozen, not 6 like the recipe says. Very few ingredients are needed. Easy to make. They don't expand while baking, so you can put them extremely close together on the baking sheet. Cons: "beating until stiff glossy peaks form" takes quite awhile.
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