1 c. butter
1/4 c. sugar
1/2 tsp. vanilla extract
2 c. flour
1/2 tsp. salt
Cream butter and sugar until light and fluffy. Blend in vanilla extract. Add four and salt, mix well. Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake at 375* for 8-10 minutes or until golden brown around edges. Let cool. Try not to eat them all yet.
***Frosting***
1 c. powdered sugar
2 T. cocoa powder
1 T. hot water
1/2 t. vanilla extract
Combine powdered sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumbprint indentation of cooled cookies.