2/3 c Butter or margarine;
-softened 1 c Sugar
2 ts Vanilla extract
2 Eggs
2 tb Light corn syrup
2 1/2 c All-purpose flour
1/2 c Hershey’s cocoa
1/2 ts Baking soda
1/4 ts Salt
Decorating icing Recipe by: www.hersheys.com In large bowl, beat butter, sugar and vanilla on medium speed of electric mixer until light and fluffy. Add eggs; beat well. Beat in corn syrup. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate until dough is firm enough to handle. Heat oven to 350 F. Shape dough into X and O shapes. Place on ungreased cookie sheet. Bake 5 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. decorate as desired with icing. About 5 dozen cookies. To shape Xs: Shape rounded teaspoon dough into 3-inch logs. Place 1 log on cookie sheet; press lightly in center. Place another 3-inch log on top of first one, forming X shape. To shape Os: Shape rounded teaspoon dough into 5-inch logs. Connect ends, pressing lightly, forming O shape. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. JM —–