DRIZZLED RASPBERRY CRINKLES
Category: Cookies & Bars
Yield: 5 dozen
1 2/3 cups (10-oz pkg) HERSHEY'S Raspberry Chips, divided
1 cup (2 sticks) butter or margarine, softened
1 cup Packed light brown sugar
3/4 cup Granulated sugar
2 Eggs
1 tsp Vanilla extract
2 1/2 cups All-purpose flour
1/3 cup HERSHEY'S Cocoa
1 tsp Baking powder
1 tsp Baking soda
1 1/2 tsp Shortening (do not use butter, margarine, spread or oil)

Procedures
Heat oven to 350°F.
Set aside 1/2 cup raspberry chips. Place remaining chips in
microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted
when stirred.
Beat butter, brown sugar and granulated sugar in large bowl until well
blended. Add melted chips; beat until well blended. Beat in eggs and
vanilla. Stir together flour, cocoa, baking powder and baking soda;
gradually beat into chocolate mixture. Drop by rounded teaspoons onto
ungreased cookie sheet.
Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp
cookies. Cool slightly. Remove from cookie sheet to wire rack. Cool
completely.
Place reserved 1/2 cup chips and shortening in small microwave-safe
bowl. Microwave at HIGH 30 seconds or until chips are melted and
mixture is smooth when stirred. Drizzle over cookies. About 5 dozen
cookies.





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