Hello Lynn,

This recipe appeared in the 12-4-98 issue of the TKL E-Newsletter.

Happy Holiday Baking,

Betsy

CHOCOLATE PILLOWS
From: Randi Daeger
Recipe by: Donna Petrovich of Boylan High School in Rockford, IL

This recipe is the hands down favorite at the high school where I work when one of the sweet ladies brings in her HUGE platter for all of us.

1 box of plain milk chocolate Hershey® bars (6 in the package)
(Break these all up along the lines of the bars, into little rectangles)

1 recipe 'pressed' cookie dough (use only vanilla to flavor, not almond etc.)
Chill the dough just a little, form into a roll that will fit into your cookie press (follow the cookie press directions).
Using the one-sided saw toothed disk, press out a line across the short side of your ungreased cookie sheet.
Lay the rectangles of chocolate out end to end with just a little room between them.

Press out another 'line' of the dough over the chocolate, covering it completely.
Using a knife, lightly score between each piece of chocolate.
Repeat this procedure until your cookie sheet is filled......keep the unused dough in the fridge so it will retain it's shape when pressed.

Bake at 375F degrees until golden, about 12 minutes.

Upon removing from oven, IMMEDIATELY cut between each piece of chocolate and remove to a cooling rack.