1/2 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
1 1/4 c. unsifted all-purpose flour
1/3 c. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Shamrock Glaze (recipe below)
Satiny Chocolate Glaze (recipe below)

Cream butter, sugar, egg, and vanilla in large mixing bowl until light and fluffy. Combine flour, cocoa, baking powder, baking soda, and salt; add to creamed mixture, blending well. Chill about 1 hour or until firm enough to roll.

Roll a small portion of dough at a time on lightly floured board or between 2 pieces of wax paper to 1/4 inch thickness. Cut with shamrock-shaped cutter; place on ungreased cookie sheet.

Bake at 325 degrees for 5-7 minutes or until no indentation remains when lightly touched. Cool cookies on sheet 1 minute; remove to wire rack, to cool thoroughly. Frost with Shamrock Glaze or Satiny Chocolate Glaze. Makes about 3 dozen.

SHAMROCK GLAZE:

2 tbsp. butter
2 c. confectioners sugar
2 tsp. vanilla
2-3 tbsp. milk
Green food coloring

Melt butter in small saucepan over low heat. Remove form heat; blend in sugar and vanilla. Add milk gradually; beat until proper consistency. Blend in 2 or 3 drops food coloring. Makes about 1 cup glaze.

SATINY CHOCOLATE GLAZE:

2 tbsp. butter
3 tbsp. unsweetened cocoa
2 tbsp. water
1 c. confectioners sugar
1/2 tsp. vanilla