Pinecone Cookies

Ready in 1h

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1 c Sugar
6 ts Butter or margarine
2 Eggs
1 ts Vanilla extract
1/2 ts Baking soda
Sliced almonds
1/2 ts Salt
Light corn syrup
2 c All-purpose flour
1/4 ts Baking soda

Original recipe makes 48 Servings



In small saucepan, melt butter over low heat; remove from heat. Add cocoa; blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in cocoa mixture. Stir together flour, baking powder, salt and baking soda; add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about 1 hour or until firm enough to roll. Heat oven to 350F. Roll out small portion of dough between two pieces of waxed paper to 1/8" thickness. Cut into pinecone shapes using 2" or 2 1/2" oval cookie cutter. Place on lightly greased cookie sheet; lightly brush cookies with corn syrup. Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. Repeat with remaining dough. Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File

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