1/2 c. butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. unsifted all-purpose flour
1/3 c. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Cream butter, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine remaining ingredients; add to creamed mixture, blending well.

Roll a small portion of dough at a time on lightly floured surface to 1/4 inch thickness. (If too soft, chill dough until firm enough to roll.) Cut with 2 1/2 inch cutter; place on ungreased cookie sheet. Bake at 325 degrees for 5 to 7 minutes or until only a slight indentation remains when touched lightly. Cool 1 minute. Remove from cookie sheet and cool. Can make vanilla cutouts by omitting cocoa; in place add 1/3 cup flour.