What would special occasions be without these tender, chocolate butter cookies in fun and creative shapes and sizes? These cookies first appeared in the "HERSHEY'S Cocoa Cookbook" as "Cocoa Press Cookies," and have been used in numerous HERSHEY'S cookbooks.
Heat oven to 350°F.
Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.
Bake 5 to 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.
Variation: Chocolate Dipped Chocolate Spritz Cookies:
Prepare dough as directed above.
Press dough onto cool, ungreased cookie sheet with ribbon plate in cookie press.
Bake and cool as directed. Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon shortening (do not use butter, margarine, spread or oil).
Gently dip part of each cookie into chocolate. Place on wax paper-covered tray. Refrigerate until firm.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients or recipe variations.