2/3 c. butter
1 c. sugar
1 1/2 tsp. vanilla
1 egg
1/2 c. Hershey cocoa
1 1/2 c. unsifted all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. buttermilk or sour milk

Cream butter and sugar until light and fluffy. Blend in vanilla and egg. Combine cocoa, flour, baking soda and salt. Add alternately with buttermilk to creamed mixture. Drop by teaspoonful 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 7 to 9 minutes. Cool on wire rack. Frost as desired.