3 cups self-rising flour
¾ cup butter or margarine
½ cup sugar
1/3 cup chocolate syrup
1½ teaspoons cream of tartar
½ teaspoon vanilla extract
1 egg
1 egg, separated
Cocoa powder
Confectioners’ sugar

In a large mixing bowl, combine flour, butter, sugar, chocolate syrup, cream of tartar, vanilla, egg, and egg yolk.  With hands, knead until blended and dough forms a ball.  Refrigerate for 1 hour.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Divide dough into 3 equal pieces.  Sprinkle a board with cocoa powder.  Roll one piece of dough to ¼-inch thickness.  Cut with a 2¼-inch cookie cutter.  Place on prepared cookie sheets.  Brush with reserved egg white.  Repeat with remaining dough.

Bake for 15 minutes or until firm.  Remove from cookie sheets; cool on a wire rack.

Using waxed paper, cut out desired designs.  Place the design over the cookie; dust with confectioners’ sugar.  Carefully lift waxed paper from the cookie.  Repeat with remaining cookies.

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