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Cream butter, confectioners sugar and vanilla in large mixer bowl; add cocoa. Gradually blend in flour. Roll or pat out on lightly floured surface to 1/2 inch thickness. Cut into rectangles (about 2 1/4 x 1 1/2 inches) with decorative pastry cutter, if available. Place on ungreased cookie sheet. With a fork, prick each cookie several times in a decorative pattern, piercing cookie through to bottom. Bake at 300 degrees for 20 to 25 minutes or until firm. Cool slightly. Remove fro cookie sheet; cool completely on wire rack. Drizzle cocoa glaze on top of cookies.
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Cocoa Glaze- Melt 1 Tablespoon butter in small saucepan over low heat; add 1 1/2 Tablespoons unsweetened cocoa and 2 Tablespoons water. Cook over low heat, stirring constantly, until mixture thickens, do not boil. Remove from heat. Blend in 3/4 cup confectioners sugar and 1/4 teaspoon vanilla; beat until smooth.
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