Chocolate Finger Cookies

2/3 cup butter or margarine, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
CHOCOLATE GLAZE (recipe follows)
Chopped nuts (optional)
candied cherry halves (optional)

1. Heat oven to 350�F.

2. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape heaping teaspoons of dough into finger shape, each about 1 inch in diameter and 3 inches long; place on ungreased cookie sheet.

3. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with CHOCOLATE GLAZE; sprinkle with chopped nuts and top with candied cherry half, if desired.

About 2-1/2 dozen cookies.

CHOCOLATE GLAZE

2 tablespoons butter or margarine
2 tablespoons water
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. Cook butter and water in small saucepan over medium heat, stirring constantly, until mixture boils.

2. Remove from heat; immediately stir in cocoa until well blended. Gradually add powdered sugar and vanilla; beat until smooth. If necessary, add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.