2/3 cup butter, softened 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 2 tablespoons light corn syrup 2 1/2 cups all-purpose flour 1/2 cup HERSHEY®'S Cocoa Powder 1/2 teaspoon baking soda 1/4 teaspoon salt
Directions 1 Beat In large bowl, beat butter, sugar and vanilla in large bowl on medium speed of mixer until fluffy. Add eggs; beat well. Beat in corn syrup. 2 Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate until dough is firm enough to handle. 3 Heat oven to 350 F. Shape dough into X and O shapes. Place on ungreased cookie sheet. 4 Bake 5 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Decorate as desired with icing. About 5 dozen cookies. 5 To shape X's: Shape rounded teaspoon dough into 3-inch logs. Place 1 log on cookie sheet; press lightly in center. Place another 3-inch log on top of first one, forming X shape. To shape O's: Shape rounded teaspoon dough into 5-inch logs. Connect ends, pressing lightly, forming O shape.
