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Home > Recipes > Hanukkah Coin Cookies

Hanukkah Coin Cookies Recipe

Hanukkah Coin Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Cocoa x Holiday x Hanukkah x
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Prep Time:
32 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 cookie
Servings per Recipe: 54

  Amount Per Serving %DV *
Calories 60 -
Calories from Fat 30 -
Total Fat 3.5g 5% DV
Saturated Fat 2g 10% DV
Trans Fat 0g -
Cholesterol 15mg 5% DV
Sodium 70mg 3% DV
Total Carbohydrates 6g 2% DV
Dietary Fiber 0g 0% DV
Sugars 3g -
Protein 1g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

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

Note: Makes 54 cookies. Nutrition Information calculated for 1 cookie. Nutrition Information does not include optional ingredients

Ingredients

  • 1/2 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • BUTTERCREAM FROSTING(recipe follows, optional)
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 egg
  • 1 cup (2 sticks) butter or margarine, softened

Directions

1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.

2. Shape each portion into log, about 7 inches long. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.

3. Heat oven to 325°F. Cut logs into 1/4- inch-thick slices. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

5. Prepare frosting, if desired; spread over top of cookies. Makes about 54 cookies.

BUTTERCREAM FROSTING

1/4 cup (1/2 stick) butter, softened

1-1/2 cups powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon vanilla extract

Yellow food color

Gradually add powdered sugar and milk to butter, beating to desired consistency. Stir in vanilla and food color. About 1 cup frosting.

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  • 4 stars

    9/16/2009

    I made these once for my Jewish friends -- and then almost ate them all myself! I had to make a second batch. These are the best chocolate cookie I've ever eaten and now I make them all the time. Chocolate-y good and moist. Yum.

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