2 c. flour
1/2 c. sugar
1/4 c. cocoa powder, unsweetened
1 tbsp. ground cinnamon
1/2 c. butter, softened
1/2 c. butter, softened
1 egg yolk, slightly beaten

Mix flour, sugar, cocoa and cinnamon in bowl. Cut in butter and butter until particles resemble small peas. Stir in egg yolk until blended. Shape dough into a ball. Wrap and chill 30 minutes.

Roll 1/3 the dough at a time to 1/8 inch thick. Keep remaining dough chilled. Cut with 3 inch floured cookie cutter (example boot shape cutter). Place 1/2 inch apart on lightly greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes until firm. Decorate as desired. Store in air tight container. Yields 40.