Chocolate Spritz Cookies

Ingredients

• 1 cup butter or margarine, softened
• 2/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• Decorating sugars, sprinkles or candied cherries(optional)

Directions

1. 1 Heat oven to 350°F.
   
2. 2 Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
   
3. 3 Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.
   
4. 4 Bake 5 to 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
   
   
   VARIATION: CHOCOLATE DIPPED CHOCOLATE SPRITZ COOKIES: Prepare dough as directed
   above. Press dough onto cool, ungreased cookie sheet with ribbon plate in cookie press. Bake
   and cool as directed. Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S
   Semi-Sweet Chocolate Chips with 1 tablespoon shortening (do not use butter, margarine,
   spread or oil). Gently dip part of each cookie into chocolate. Place on wax paper-covered tray.
   Refrigerate until firm.

Warning this is not mine...I saved it for my future home baking...and if you are interested kindly click 

the link  : http://www.hersheys.com/recipes/recipe-search.aspx?oid=162&url=Iconic-Recipe.aspx