Holiday Chocolate Cookies

by Stephane Corbe

Servings: 3 dozen

INGREDIENTS

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup Hershey's Cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Decorator's Frosting:
1 cup powdered sugar
2 tbsp. shortening
2 tbsp. milk
1/2 tsp. vanilla extract
Red food color

INSTRUCTIONS

Heat oven to 325°F. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. On lightly floured surface, roll small portion of dough at a time to 1/4-inch thickness. (Refrigerate dough if too soft to roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie sheet. Bake 5 to 7 minutes or until only slight indentation remains when touched lightly. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost cookies; decorate as desired.

Decorator Frosting:
In small mixer bowl, combine all ingredients except red food color; beat until smooth and of spreading consistency. Tint with food color, blending well.

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