|Alice Hager and her friend Danielle during their "cookiepalooza."|
Cinnamon Drizzle cookies
By Alice Hager
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/4 cup light corn syrup
1-2/3 cups (10 oz. pkg) Hershey's Cinnamon Chips, divided
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup finely ground pecans
Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg, mix well. Place cinnamon chips in microwave safe bowl. Microwave on HIGH (100%) for 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir into butter mixture. Stir together flour, baking soda and salt, add to cinnamon chips mixture, beating just until blended.
Cover; refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Drizzle with Cinnamon Chip Drizzle.
Cinnamon Chip Drizzle:
Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl or freezer zip-lock bag. Microwave on HIGH (100%) for 1 minute; stir until chips are melted and mixture is smooth. If using zip-lock bag, snip off a small corner and drizzle on cooled cookies.
(Makes about 5 dozen cookies)
|Cinnamon Drizzle Cookies|