Make mouth-watering summer drinks and desserts.

Things You'll Need

  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • DECORATIVE FROSTING (recipe follows)

How to Make

  • 1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Refrigerate about 1 hour or until firm enough to roll. Cut cardboard rectangle for pattern, 2-1/2 x 4 inches; wrap in plastic wrap.
  • 2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. On lightly floured board or between two pieces of wax paper, roll out half of dough to 1/4-inch thickness. For each cookie, place pattern on dough; cut through dough around pattern with sharp paring knife. (Save dough trimmings and reroll for remaining cookies.) Carefully place cutouts on prepared cookie sheet.
  • 3. Bake 8 to 10 minutes or until set. Cool 1 minute on cookie sheet. (If cookies have lost their shape, trim irregular edges while cookies are still hot.) Carefully transfer to wire rack. Repeat procedure with remaining dough.
  • 4. Prepare DECORATIVE FROSTING; spoon into pastry bag fitted with decorating tip. Pipe names or greetings onto cookies; decorate as desired. Makes about 12 cookies.
  • DECORATIVE FROSTING: Beat 3 cups powdered sugar and 1/3 cup shortening in small bowl; gradually add 2 to 3 tablespoons milk, beating until smooth and slightly thickened. Cover until ready to use. If desired, divide frosting into two bowls; tint each a different color with food color.