1 cup (2 sticks) butter or margarine
1-2/3 cups sugar
2/3 cup HERSHEY'S Cocoa
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup apricot or seedless black raspberry preserves
SATINY CHOCOLATE GLAZE (recipe follows)
1. Heat oven to 325°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with wax paper
2. Melt butter in medium saucepan. Add sugar and cocoa; stir until well blended.
Remove from heat. Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Stir together flour, baking powder and salt; gradually add to
chocolate mixture, beating until well blended. Spread batter into prepared pan.
3. Bake 16 to 20 minutes or until top springs back when touched lightly. Cool 10
minutes. Invert onto cookie sheet. Carefully peel off paper. Cool thoroughly.
Cut in half lengthwise, then crosswise, forming 4 rectangles. Spread preserves
over two rectangles. Top with remaining two rectangles. Cut into squares, about
1-1/2 inches; place on wire rack with wax paper beneath to catch drips while
4. Prepare SATINY CHOCOLATE GLAZE. Spoon glaze over each square, allowing glaze
to drizzle down sides. Garnish with almonds.
2-1/2 dozen cookies.
SATINY CHOCOLATE GLAZE
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat; add cocoa and water, stirring
constantly until mixture thickens. Do not boil. Remove from heat; gradually add
powdered sugar and vanilla, beating with whisk until smooth. Add additional
water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze.