Shamrock chocolate cookies

Yield: 36 Cookies

Ingredients:

1/2 c Butter or margarine
3/4 c Sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/3 c Hershey's Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt MMMMM-----------------------SHAMROCK GLAZE----------------------------
3 tb Butter or margarine
2 c Powdered sugar
1 ts Vanilla extract
3 tb Milk Green food color MMMMM-------------------SATINY CHOCOLATE GLAZE------------------------
2 tb Butter or margarine
3 tb Hershey's Cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla extract

Instructions:

In large bowl beat butter sugar egg and vanilla until light and 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. Heat oven to 325øF. Roll dough a small portion at a time on lightly floured surface or between 2 pieces of wax paper to 1/4 inch thickness. With cookie cutter cut into shamrock shapes; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet. Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE. About 36 (2-1/2 inch) cookies. SHAMROCK GLAZE: In small saucepan over low heat melt butter. Remove from heat; blend in powdered sugar and vanilla. Gradually add milk beating to desired consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze. SATINY CHOCOLATE GLAZE: In small saucepan over low heat melt butter; 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 desired consistency. About 3/4 cup glaze. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias