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