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Chocolate Cut Out Cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1/3 cup Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Chocolate Glaze or Vanilla Glaze

In a large mixer bowl, ceam butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking powder, baking soda, and salt. Add to creamed mixture, blending well. Chill dough about 1 hour or until firm enough to roll.

Preheat oven to 325. On lightly floured board or between 2 pieces of waxed paper, roll small portion of dough at a time to 1/4 inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.

Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet to wire rack. Cool completely and frost with Satiny Chocolate Glaze or Vanilla Glaze. Decorate as desired. Makes about 3 dozen cookies.
Recipe from a Favorite Brand Name Cookie Collection Cookbook

Chocolate Cookie Pretzels

2/3 cup butter or margarine, softened
1 cup sugar
2 tsp. vanilla extract
2 eggs
2 1/2 cups all purpose flour
1/2 cup Hershey's Cocoa
1/2 tsp. baking soda
1/4 tsp. salt
Powdered Sugar, Satiny Chocolate Glaze, or Peanut Butter Chip Frosting.

Preheat oven to 350. In a large mixer bowl, beat butter, granulated sugar and vanilla until creamy. Add eggs; blend well. Stir together flour, cocoa, baking soda and salt; gradually add to butter 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 strip on ungreased cookie sheet. Twist into pretzel shape by crossing left side of strip to middle, forming a loop. Fold right side up and over the first loop. Place about 2 inches apart on cookie sheet.

Bake 8 minutes or until set. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely. Sprinkle with powdered sugar, or frost with Satiny Chocolate Glaze, or Peanut Butter Chip Frosting. Makes 2 dozen.
Recipe from a Favorite Brand Name Cookie Collection Cookbook

Chocolate Macaroons

2 Tblsp. butter
1 cup sugar
1/2 cup milk
1/2 cup coconut
4 Tblsp. cocoa
1/2 tsp. salt
2 tsp baking powder
1 tsp vanilla

Nuts may be substituted for coconut. Put in moderate oven till set.

Chocolate Drop Cookies

1/4 cup Crisco
1 cup brown sugar
1 egg
1/2 cup milk
1 1/2 cup flour
1/2 tsp. soda
4 Tblsp. cocoa
1 cup chopped nuts
1 tsp. vanilla

Cream shortening and sugar. Add egg and milk. Add softed dry ingredients. Add vanilla.
Drop mixture by spoonfuls onto a well greased pan Bake at 350 till done.

Chocolate Mint Bars

Mix together:
1/2 cup margarine
4 eggs
1 cup sugar
1 cup flour
16 oz Hershey's syrup.

Grease a 9 x13" jelly roll pan. Bake at 350' for 25-30 minutes. Cool

Next:
Melt 1 and 1/2 sticks of margarine
mix with 3 cups powdered sugar and 1 teasp. mint extract

Spread on first layer Cool.

Then:
Melt 1 and 1/2 cup semi-sweet chocolate chips
3 squares of bakers chocolate
1 stick margarine.

Mix. Spread on top.

Triple Chocolate Cookies

1 pkg. Chocolate cake mix
1/2 c. butter or margarine
1 egg
1/2 cup semisweet choc chips
1/2 c. milk chocolate chips
1/2 c. coarsely chopped white chocolate
1/2 c. chopped pecans

Preheat oven to 375. Combine cake mix, melted butter and egg in large bowl. Stir in all 3 chocolates and pecans. Drop by rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 9 to 11 minutes. Cool 1 minute on cookie sheet, then remove. Makes 3 1/2 to 4 dozen cookies. Recipe from a Favorite Brand Name Cookie Collection Cookbook

If you have some leftover Walnuts, try this recipe for Chocolate Walnut Wafers