1/4 lb. butter
1 c. sugar
1 egg
1 c. kraut, drained & finely chopped
1 tsp. vanilla
1 1/2 c. sifted flour
1/3 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Cream butter and sugar; beat egg; stir in kraut and vanilla. Sift together flour, cocoa, baking powder, baking soda and salt. Work flour mixture into kraut mixture with wooden spoon. Drop by level tablespoon about 1 1/2" apart onto ungreased cookie sheet. Bake in preheated 375 degree oven for 8 to 10 minutes. Frost if desired.