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50 minutes
Prep: 40 minutes
Cook: 5 minutes
846 calories per serving view nutrition facts
5 dozen
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| 2/3 | cup | butter | softened |
| 1 | cup | sugar | |
| 2 | teaspoons | vanilla extract | |
| 2 | large | eggs | |
| 2 | tablespoons | corn syrup, light | |
| 2 1/2 | cups | flour, all-purpose | |
| 1/2 | cup | cocoa powder | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 1 | x | icing for decorating |
In large bowl, beat butter, sugar and vanilla on medium speed of electric mixer until light and fluffy.
Add eggs; beat well.
Beat in corn syrup.
Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
Cover; refrigerate until dough is firm enough to handle.
Heat oven to 350 degrees F.
Shape dough into X and O shapes.
Place on ungreased cookie sheet.
Bake 5 minutes or until set.
Remove from cookie sheet to wire rack.
Cool completely.
Decorate as desired with icing.
To shape Xs: 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 Os: Shape rounded teaspoon dough into 5-inch Connect ends, pressing lightly, forming O shape.
| % Daily Value* | |
| Total Fat 35.0g | 55% |
| Saturated Fat 21.0g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 480mg | 20% |
| Total Carbohydrate 124.0g | 41% |
| Dietary Fiber 6.0g | 23% |
| Sugars 54.0g | |
| Protein 14.0g | 27% |
| Vitamin A | 21% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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