Kriss Kringle Fudge Cookies- Christmas-Yule-hanukkah-Kwanzaa-Winter Solstice

Kriss Kringle Fudge Cookies Ingredients: 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/4 cup (1/2 stick) butter or margarine, melted 1 cup all-purpose flour, divided 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt

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    Deal GURU
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    Default Kriss Kringle Fudge Cookies

    Kriss Kringle Fudge Cookies
    Ingredients:
    1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
    1/4 cup (1/2 stick) butter or margarine, melted
    1 cup all-purpose flour, divided
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup chopped pecans
    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. Grease cookie sheet. 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. About 2-1/2 dozen cookies.

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