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. Makes about 36 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.