Chocolate Shamrock Cookies

• 1/2 cup butter
• 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
• 3 tbsp. butter
• margarine
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 3 tsp. milk
• Green food color
• 2 tbsp. butter
• margarine
• 3 tbsp. Hershey's Cocoa
• 2 tbsp. water
• 1 cup powdered sugar
• 1/2 tsp. vanilla extract

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 325F.
5. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to 1/4 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. Shamrock Glaze: In small saucepan over low heat, melt butter.
12. Remove from heat; blend in powdered sugar and vanilla.
13. Gradually add milk, beating to desired consistency.
14. Blend in 2 or 3 drops green food color.
15. Makes about 1 cup glaze.
16. Satiny Chocolate Glaze: In a small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens.
17. Do not boil.
18. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth.
19. Add additional water, 1/2 teaspoon at a time, until desired consistency.
20. Makes about 3/4 cup glaze.

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Taken from www.foodgeeks.com/recipes/6374 (may not work)