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Home > Recipes > Kriss Kringle Fudge Cookies

Kriss Kringle Fudge Cookies Recipe

Kriss Kringle Fudge Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x Christmas x
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Prep Time:
20 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • 2 eggs
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 cup all-purpose flour, divided
  • 1 cup sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

Directions

1. Stir cocoa into butter in large bowl; cool slightly. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.

2. Heat oven to 300°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.

3. Bake 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes about 30 cookies.

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  • 4 stars

    11/25/2009

    These are just the best ever. A real Christmas tradition for us.

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