Celebrate Easter with HERSHEY’S Easter Egg Sandwich cookies, made with HERSHEY’S CHIPITS milk chocolate chips.
Beat butter with sugar until fluffy. Beat in egg.
Stir flour with baking powder, nutmeg and salt in separate bowl; blend into butter mixture on medium speed until combined.
Divide dough in half; press each portion into a disk and wrap tightly with plastic wrap. Chill for 30 minutes.
Preheat oven to 350°F (180°C). Roll out each disk on a lightly floured surface until about 1/4-in (5 mm) thick. Use an egg-shaped cutter to cut out cookies. Re-roll scraps.
Bake, on parchment-lined baking sheets, for 8 to 10 minutes or until golden on bottom. Cool on pan for 2 minutes; transfer to a rack to cool completely.
Spread a little melted chocolate over the bottom of a cookie; immediately, sandwich with another cookie bottom. Repeat with remaining cookies.
Decorate one side of sandwiched cookies with melted chocolate as preferred. Chill until set.
To melt chocolate chips, heat them in the microwave on MEDIUM (50%) for 1 to 2 minutes; stir until smooth.
Try using both milk and semi-sweet chocolate to decorate cookies for a pretty two-toned effect.