1/2 POUND BUTTER, SOFTENED
1/2 CUP SUGAR
1/2 EGG
1 TEASPOON VANILLA EXTRACT
1/2 CUP COCOA
2 CUPS FLOUR
1/2 TEASPOON BAKING POWDER
PINCH OF SALT
WALNUT HALVES, OPTIONAL
1. Preheat oven to 350°F.
2. Using an electric mixer, cream butter and sugar until very fluffy, 3 to 4 minutes. Add egg, vanilla, and cocoa. Mix until well blended.
3. On low speed, gradually add the flour, baking powder, and salt. Mix just until blended. Overbeating will make the dough tough to squeeze through the pastry bag.
4. Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto a parchment-lined cookie sheet, spacing them 2 inches apart. You may want to place a walnut half in the center of the cookie, for decoration. If desired, simply moisten the walnut with water and press into dough.
5. Bake for 10 to 15 minutes, or until edges begin to brown.
6. Using a metal spatula, lift cookies off sheet and onto wire cooling racks. Cool. Store in an airtight container.