MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: PINECONE COOKIES
 Categories: Cookies
   Servings: 48
 
      6 t  Butter or margarine
    1/3 c  HERSHEY'S Cocoa
      1 c  Sugar
      2    Eggs
      1 t  Vanilla extract
      2 c  All-purpose flour
    1/2 t  Baking soda
    1/2 t  Salt
    1/4 t  Baking soda
           Light corn syrup
           Sliced almonds
 
  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 350°F. 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
 
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