2/3 c. butter
1 c. sugar
2 tsp. vanilla
2 eggs
2 1/2 c. all-purpose flour
1/2 c. Hershey's cocoa
1/2 tsp. baking soda
1/4 tsp. salt

Heat oven to 350 degrees. In large mixer bowl cream butter, sugar and vanilla until light and fluffy. Add eggs; blend well. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture, blending thoroughly. Divide dough into 24 pieces. On lightly floured surface roll each piece with hands into pencil-like strip, about 12 inches long.

Place strips to middle, forming loop. Fold right side up and over first loop. Place about 2 inches apart on cookie sheet. Bake 8 minutes or until set. Cool 1 minute on cookie sheet; remove to wire rack to cool completely. Makes 2 dozen cookies.

Sprinkle with confectioners' sugar or frost with either Satiny Chocolate Glaze or Peanut Butter Chip Frosting (recipes follow).

SATINY CHOCOLATE GLAZE:

In small saucepan over low heat, melt:

2 tbsp. butter

Add:

3 tbsp. Hershey's cocoa
2 tbsp. water

Stir constantly until mixture thickens. DO NOT BOIL! Remove from heat; add:

1 tsp. vanilla

Gradually add:

1 c. confectioners' sugar

Beat with wire whisk until smooth.

PEANUT BUTTER CHIP FROSTING:

Into small mixer bowl, measure:

1 c. confectioners' sugar

Set aside. In small saucepan, combine:

1/4 c. butter
3 tbsp. milk
1 c. Reese's Peanut Butter Chips

Stir constantly over low heat until chips are melted and mixture is smooth; remove from heat. Add warm mixture to confectioners' sugar; blend in 1/2 teaspoon vanilla. Beat until smooth. Spread while warm.