Title: Shamrock Chocolate Cookies
Categories: Cookie Holiday
Yield: 36 Cookies

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
SHAMROCK GLAZE
3	tb	Butter or margarine
2	c	Powdered sugar
1	ts	Vanilla extract
3	tb	Milk
		Green food color
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

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

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