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Pinecone cookies

Yield: 48 Servings

Ingredients:

• 6 ts Butter or margarine
• 1/3 c HERSHEY'S Cocoa
• 1 c Sugar
• 2 Eggs
• 1 ts Vanilla extract
• 2 c All-purpose flour
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1/4 ts Baking soda

Instructions:

Light corn syrup Sliced almonds In small saucepan melt butter over low heat; remove from heat. Add cocoa; blend well. In large mixer bowl combine sugar eggs and vanilla; blend in cocoa mixture. Stir together flour baking powder salt and baking soda; add to cocoa-sugar mixture beating until smooth. Refrigerate dough about 1 hour or until firm enough to roll. Heat oven to 350'F. Roll out small portion of dough between two pieces of waxed paper to 1/8" thickness. Cut into pinecone shapes using 2" or 2 1/2" oval cookie cutter. Place on lightly greased cookie sheet; lightly brush cookies with corn syrup. Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. Repeat with remaining dough. Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies

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