1. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough 1 to 2 hours.
2. Heat oven to 350°F. Shape heaping teaspoons of dough into log shape, each about 2-1/2 inches long and 3/4 inches in diameter; place on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with MOCHA FROSTING. Using tines of fork, draw lines through frosting to represent tree bark. Lightly sift with powdered sugar, if desired. Makes about 30 cookies.
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/3 cup HERSHEY'S Cocoa
3 to 4 tablespoons milk
2 teaspoons powdered instant espresso dissolved in 1 teaspoon hot
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and coca alternately with milk, dissolved espresso and vanilla, beating to spreading consistency. About 1-2/3 cups frosting.