Kriss Kringle Fudge Cookies

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      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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