Make this simple Hanukkah cookie recipe with HERSHEY’S Cocoa and homemade buttercream icing. These coin cookies are a perfect treat to share with family, friends, neighbors and coworkers throughout the holiday season.
Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
Shape each portion into log, about 7 inches long. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours
Heat oven to 325°F. Cut logs into 1/4- inch-thick slices. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Prepare frosting, if desired; spread over top of cookies.
* 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.