Heat oven to 375 degrees. Combine butter, sugar and egg yolk in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Beat, gradually adding flour and hot cocoa mix and scraping bowl often, until well mixed. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Flatten cookies to 1/4-inch thickness with bottom of buttered glass dipped in sugar. Bake for 7-9 minutes or until set. Drizzle white icing over cookies when cooled.
OFFER ENDS SOON! Send a one-year gift subscription of Yankee Magazine for only $19.97 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)!
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.