Ingredients

1/2 cup butter or margarine, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

Directions

In large bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Blend in flour, baking powder, salt, and cocoa powder until well mixed. Divide dough in half and chill 30 minutes.

Preheat oven to 375°F. Grease 2 large cookie sheets. On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured Gingerbread Boy cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on cookie sheets. Re roll trimmings and continue to cut out boys. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.

Decorate with M & Ms for eyes and buttons. Cut red vine twists in thin strips for the mouths or use purchased frosting.