On the Menu - Blarney Stone Cookies - Alex Schwarz
Kiss the Blarney Stone Cookies
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 3/4 cup flour
1/2 baking cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
about 36 Hershey's Kisses
Ingredients for glaze:
3/4 cup powdered sugar
3 1/2 teaspoons milk
1/4 teaspoon vanilla
3 drops of green food coloring
Beat together the butter, sugar, egg, and vanilla. In a medium bowl, combine the flour, cocoa, baking powder and salt. Gradually add the dry mixture to the butter mixture, beating until thoroughly blended.
Divide dough in half. Place each half on a piece of waxed paper and shape into a log with square sides. You can make the log any size you want. The original recipe suggested 7 inches long and 2 1/4 inches wide. Wrap the logs in the wax paper and refrigerate until firm, at least 8 hours.
Heat oven to 325 degrees. Cut logs into 3/8 inch slices and place onto ungreased cookie sheet.
Bake 15 minutes. Cool for 1-2 minutes and then remove to wire rack to cool completely.
Stir together powdered sugar, milk, 3/4 teaspoon vanilla, and green food coloring. Using a small round tip (like #3), drizzle the glaze over the top of the cookies. Place an unwrapped Hershey's kiss on top.
Yields: about 3 dozen cookies, depending on size