| 1 | In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. |
| 2 | Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. |
| 3 | Refrigerate about 1 hour or until firm enough to roll. |
| 4 | Heat oven to 325°F. |
| 5 | Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to ?inch thickness. |
| 6 | With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet. |
| 7 | Bake 5 to 7 minutes or until no indentation remains when lightly touched. |
| 8 | Cool slightly; remove from cookie sheet. |
| 9 | Cool on wire rack. |
| 10 | Frost with shamrock glaze or satiny chocolate glaze. |
| 11 | About 36 (2-?inch) cookies. |
| 12 | Shamrock glaze: in small saucepan over low heat, melt butter. |
| 13 | Remove from heat; blend in powdered sugar and vanilla. |
| 14 | Gradually add milk, beating to desired consistency. |
| 15 | Blend in 2 or 3 drops green food color. |
| 16 | About 1 cup glaze. |
| 17 | Satiny chocolate glaze: in small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. |
| 18 | Do not boil. |
| 19 | Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. |
| 20 | Add additional water, ?teaspoon at a time, until desired consistency. |
| 21 | About ?cup glaze. |
| 22 | [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 mintzia |
