MMMMM----- Recipe via Meal-Master (tm) v7.07
  Categories: Cookies
    Servings: 48
       6 t  Butter or margarine
     1/3 c  HERSHEY'S Cocoa
       1 c  Sugar
       2    Eggs
       1 t  Vanilla extract
       2 c  All-purpose flour
     1/2 t  Baking soda
     1/2 t  Salt
     1/4 t  Baking soda
            Light corn syrup
            Sliced almonds
   In small saucepan, melt butter over low heat; remove from heat. Add cocoa;
   blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in
   cocoa mixture. Stir together flour, baking powder, salt and baking soda;
   add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about
   1 hour or until firm enough to roll.
   Heat oven to 350'F. Roll out small portion of dough between two pieces of
   waxed paper to 1/8 thickness. Cut into pinecone shapes using 2 or 2 1/2
   oval cookie cutter. Place on lightly greased cookie sheet; lightly brush
   cookies with corn syrup. Arrange almonds in pinecone fashion; lightly
   drizzle or brush almonds with corn syrup. Repeat with remaining dough.
   Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to
   wire rack. Cool completely.
   Makes about 4 dozen cookies