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Hanukkah Coin Cookies
Makes about 4-1/2 dozen cookies
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Image © Publications International, Ltd.
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Hanukkah Coin Cookies
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Ingredients
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1
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cup (2 sticks) butter or margarine, softened
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1
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cup sugar
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1
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egg
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1
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teaspoon vanilla extract
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1-3/4
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cups all-purpose flour
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1/2
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cup HERSHEY'®S Cocoa
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1-1/2
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teaspoons baking powder
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1/2
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teaspoon salt
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Buttercream Frosting (recipe follows)
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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.
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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.
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3. Heat oven to 325°F. Cut logs into 1/4-inch-thick slices. Place on ungreased cookie sheet.
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4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare Buttercream Frosting; spread over tops of cookies.
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Buttercream Frosting
Makes about 1 cup frosting
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Ingredients
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1/4
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cup (1/2 stick) butter, softened
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1-1/2
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cups powdered sugar
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1
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to 2 tablespoons milk
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1/2
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teaspoon vanilla extract
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Yellow food color
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Beat butter until creamy. Gradually add powdered sugar and milk to butter, beating to desired consistency. Stir in vanilla and food color.
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© The Hershey Company
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Click here for printable version