| 1 | Heat oven to 325°F. |
| 2 | In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. |
| 3 | Stir together, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. |
| 4 | On lightly floured surface, roll small portion of dough at a time to ?inch thickness. |
| 5 | (refrigerate dough if too soft to roll). |
| 6 | Cut with 2-?inch cookie cutter; place on ungreased cookie sheet. |
| 7 | Bake 5 to 7 minutes or until only slight indentation remains when touched lightly. |
| 8 | Cool 1 minute; remove from cookie sheet to wire rack. |
| 9 | Cool completely. |
| 10 | Prepare decorator"s frosting. |
| 11 | Frost cookies; decorate as desired. |
| 12 | About 3 dozen cookies. |
| 13 | Decorator"s frosting: in small mixer bowl, combine all ingredients except red food color; beat until smooth and of spreading consistency. |
| 14 | Tint with food color, blending well. |
| 15 | Hershey"s is a registered trademark of hershey foods corporation. |
| 16 | Recipe may be reprinted courtesy of the hershey kitchens. |
