Shamrock Chocolate Cookies

1/2 cup Butter or margarine
3/4 cup Sugar
1 Egg
1 tsp Vanilla extract
1 1/2 cup All-purpose flour
1/3 cup Hershey's Cocoa
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt

SHAMROCK GLAZE
3 tbsp Butter or margarine
2 cup Powdered sugar
1 tsp Vanilla extract
3 tbsp Milk
Green food color

SATINY CHOCOLATE GLAZE
2 tbsp Butter or margarine
3 tbsp Hershey's Cocoa
2 tbsp Water
1 cup Powdered sugar
1/2 tsp 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 325F.
Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to 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- 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, teaspoon at a time, until desired consistency. About cup glaze.

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