Directions:

1. Beat butter, sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to roll.

2. Heat oven to 325°F. On lightly floured board or between 2 pieces of wax paper, roll small portion of dough at a time to 1/4-inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.

3. Bake 5 to 7 minutes or until no indentation remains when touched. lightly. Cool slightly; remove from cookie sheet to wire racks. Cool completely. Frost with SATINY CHOCOLATE GLAZE or VANILLA GLAZE. Garnish as desired. About 3 dozen cookies.


SATINY CHOCOLATE GLAZE
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.

VANILLA GLAZE
3 tablespoons butter or margarine
2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
2 to 4 drops food color (optional)

Melt butter in small saucepan over low heat. Remove from heat; stir in powdered sugar and vanilla. Gradually add milk; beat with whisk until smooth. Stir in food color, if desired. About 3/4 cup glaze.

	Amount Per Serving	%DV *
*Percent Daily Values are based on a 2,000 calorie diet.