1/2 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/3 c. Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

In large mixer bowl cream butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture, blending well. Chill dough about 1 hour or until firm enough to roll. Heat oven to 325 degrees. Roll small portion of dough at a time on lightly floured board or between 2 pieces of wax paper to 1/4 inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when touched lightly. Cool slightly, remove from cookie sheet. Cool on wire rack. Frost or decorate as desired. Makes 2 to 3 dozen cookies.