1 c. butter, softened
2/3 c. confectioners' sugar
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/4 c. cocoa
1/4 tsp. salt
Confectioners' sugar

In a large mixing bowl, cream butter, sugar and vanilla. In another bowl, combine flour, cocoa and salt. Stir flour mixture into butter mixture. Wrap dough in plastic wrap and chill 30 minutes. Preheat oven to 300 degrees. Press dough into a 15 x 10 x 1 inch jelly roll pan. Bake 30 minutes. Remove from oven and cut out warm shortbread in pan using a 2 inch wide heart-shaped cookie cutter. Remove cookies from pan and cool on wire rack. Sprinkle cookies with confectioners' sugar. Store in airtight container. 2 dozen.