TROPICAL NUT CRISPS
Regi Dean's Recipes 08/22/99
Cookies
 Hershey Kitchens
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-- softened	
-(HERSHEY'S), divided	
All-purpose flour	2 1/2 c
Baking soda	2 ts
Butter or margarine	3/4 c
Egg	1
e-safe bowl, place 1 cup white	microwav
Finely ground nuts	1 1/4 c
Light corn syrup	1/4 c
-OR pineapple extract	
Orange or lemon extract	1/2 ts
Premier White Chips	1 2/3 c
Salt	1/4 ts
Shortening	1 1/2 ts
Sugar	1 c
Vanilla extract	1/2 ts
White chips	2/3 c
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 60 Cookies
In large bowl, beat butter and sugar until light and fluffy. Add corn
syrup, egg, orange and vanilla extracts; blend well. In small
(100%) 1 minute or until smooth when stirred; add to butter mixture,
beating until blended. Stir together flour, baking soda and salt; add
to white mixture, blending well. Refrigerate 1 hour or until dough is
firm enough to handle. Heat oven to 350F. Shape dough into 1-inch
balls; roll in nuts, pressing nuts into dough lightly. Place on
ungreased cookie sheet. Bake 8 to 10 minutes or until golden around
edges. Cool several minutes; remove from cookie sheet to wire rack.
Cool completely. Drizzle WHITE CHIP GLAZE over each cookie. About 5
dozen cookies.
WHITE CHIP GLAZE: In small microwave-safe bowl, place remaining 2/3
cup white chips and 1-1/2 teaspoons shortening. Microwave at HIGH
(100%) 45 seconds; stir until smooth when stirred.
[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]