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SKILL LEVEL : Intermediate
PREP TIME : 35 Minutes
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INGREDIENTS

PREP TIME: 35 Minutes
SKILL LEVEL: Intermediate

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1/3 cup HERSHEY'S Cocoa

About 18 wooden ice cream sticks

1 cup (2 sticks) butter or margarine , softened

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

Decorating icing

1/2 teaspoon salt

DIRECTIONS

Heat oven to 350°F. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.

Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet, about 3 inches apart. Shape into balls. Insert wooden stick about halfway into center of each. Flatten slightly.

Bake 10 to 12 minutes or until set. Cool 3 minutes; carefully remove from cookie sheet to wire rack. Cool completely.

Decorate as desired with decorating icing. Makes about 18 (3-1/2 inch) cookies.

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