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    Blarney Stone Kissed Cookies

    Source of Recipe


    List of Ingredients

    Blarney Stone Kissed Cookies

    1 cup butter or margarine; softened
    1 cup sugar
    1 teaspoon vanilla extract
    1 3/4 cup all purpose flour
    1/2 cup cocoa
    1 1/2 teaspoons baking powder
    chocolate kisses milk chocolate


    In large bowl, beat butter, sugar, egg and vanilla until well blended.

    Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended.

    Divide dough in half; place each half on separate sheet of wax paper.

    With hands, shape each half into log with squared sides, about inches long and 2-1/4 inches wide.

    Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.

    Heat oven to 325F.

    Cut logs into 3/8 inch thick slices.

    Place onto ungreased cookie sheet.

    Bake 15 minutes or until set.

    Cool slightly; remove from cookie sheet to wire rack.

    Cool completely.

    Remove wrappers from chocolate kisses.


    Drizzle over top of cookies.

    Immediately place a chocolate kiss on each cookie.

    Yield: About 3 dozen cookies.

    Quick Cookie Glaze:
    In small bowl, stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency.




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