Blarney Stone Kissed Cookies Recipe

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   1.

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   In large bowl, beat butter, sugar, egg and vanilla till well blended.

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   Stir together flour, cocoa, baking pwdr and salt; gradually add in to butter mix, beating till well blended.

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   Divide dough in half; place each half on separate sheet of wax paper.

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   2.

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   With hands, shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide.

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   Wrap each log in wax paper or possibly plastic wrap.

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   Chill till hard, at least 8 hrs.

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   3.

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    Heat oven to 325 F. Cut logs into 3/8-inch thick slices.

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    Place onto ungreased cookie sheet.

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    Bake 15 min or possibly till set.

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    Cold slightly; remove from cookie sheet to wire rack.

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    Cold completely.

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    Remove wrappers from chocolate pcs.

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    4.

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    Prepare QUICK COOKIE GLAZE; drizzle over top of cookies.

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    Immediately place a chocolate piece on each cookie.

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    About 3 dozen cookies.

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    QUICK COOKIE GLAZE: In small bowl, stir together 3/4 c. powdered sugar, 3 to 4 tsp.

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    lowfat milk, 1/4 tsp.

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    vanilla extract and 3 or possibly 4 drops green food color, if you like, till of drizzling consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.