Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine softened |
| ¾ cup | Sugar |
| 1 \N | Egg |
| 1 teaspoon | Vanilla extract |
| 1½ cup | All-purpose flour |
| ⅓ cup | HERSHEY'S Cocoa |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1½ cup | Powdered sugar |
| 2 tablespoons | Shortening |
| 2 tablespoons | Milk |
| ½ teaspoon | Vanilla extract |
| \N \N | Red food color |
DECORATOR'S FROSTING
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 ¼-inch thickness. (Refrigerate dough if too soft to roll.) Cut with 2-½-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. Prepare DECORATOR'S FROSTING. Frost cookies; decorate as desired. About 3 dozen cookies.
DECORATOR'S 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.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias File