| 1 | In large bowl, beat butter, sugar, egg and vanilla until well blended. |
| 2 | Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. |
| 3 | Divide dough in half; place each half on separate sheet of wax paper. |
| 4 | With hands, shape each half into log with squared sides, about 7 inches long and 2-?inches wide. |
| 5 | Wrap each log in wax paper or plastic wrap. |
| 6 | Refrigerate until firm, at least 8 hours. |
| 7 | Heat oven to 325°F. |
| 8 | Cut logs into 3/8-inch thick slices. |
| 9 | Place onto ungreased cookie sheet. |
| 10 | Bake 15 minutes or until set. |
| 11 | Cool slightly; remove from cookie sheet to wire rack. |
| 12 | Cool completely. |
| 13 | Remove wrappers from chocolate pieces. |
| 14 | Prepare quick cookie glaze; drizzle over top of cookies. |
| 15 | Immediately place a chocolate piece on each cookie. |
| 16 | About 3 dozen cookies. |
| 17 | Quick cookie glaze: in small bowl, stir together ?cup powdered sugar, 3 to 4 teaspoons milk, ?teaspoon vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency. |
| 18 | [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 |
