Creme de Menthe Paisley Chocolate Drops

Ingredients

• About 42  HERSHEY'S BLISS Milk Chocolates with Creme de Menthe
• 2/3 cup butter or margarine , softened
• 1-1/4 cups sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1  egg
• 1-1/2 cups all-purpose flour
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Directions

1. 1 Heat oven to 350°F. Remove wrappers from chocolates. Cutting from corner to corner, cut 
2. each chocolate into four triangles; set aside.
   
3. 2 Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. 
4. Add egg; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, 
5. beating on low speed just until blended. (If necessary, refrigerate dough until firm enough to handle.)
   
6. 3 Roll dough into 3/4-inch balls. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until cookie 
7. is set; remove from oven. Immediately place 2 triangle pieces on each cookie; allow candy pieces to 
8. soften. Using wooden pick spread only chocolate portion along outer edges of cookie to fill in surface 
9. edge. Swirl remaining creme de menthe center through chocolate to give swirled effect. Remove cookies 
10. to cooling rack; cool completely. Makes about 7 dozen cookies.