1 cup butter, softened
1-1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
1/3 cup baking cocoa
In a large bowl, cream butter until light and fluffy. Combine the remaining ingredients; gradually beat into the butter. Chill for 1 hour.
Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for 20 minutes or until set. Yield: about 4 dozen.
Recipe found here: Chocolate Shortbread