Holiday Chocolate Shortbread Cookies

• 1 cup (2 sticks) butter, softened
• 1-1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1-3/4 cups all-purpose flour
• 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips
• Colored Decorator Frostings

1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.

2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet.

3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Use colored decorator frostings to add extra designs. Store in airtight container.

Makes About 4-1/2 dozen (2-inch diameter) cookies.

Helpful Tips

To quickly soften cold butter, cut into 1/2 inch slices; place on a microwavable plate. Microwave at MEDIUM-LOW (30% power) for about 15 seconds. Or thinly slice the ubtter with a vegetable peeler; let stand at room temperature.