1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 egg yolk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt

Recipe Directions
1. Heat oven to 350 degree F. In a large bowl with an electric mixer, beat sugar, butter, and vegetable shortening until light and fluffy. Add egg yolk and vanilla, blend well. Stir in flour, cocoa, and salt until combined. Divide dough in half. Shape each half into two 8-inch disks and wrap each in plastic. Chill 30 minutes.
2. Roll each disk out between two sheets of plastic wrap to 1/4-inch thick. Cut out with a 3-inch star cookie cutter and place on 2 large, ungreased cookie sheets. Refrigerate 15 minutes or until firm, then bake until edges are a little darker and center is firm, about 8 to 10 minutes. Let cool completely on wire racks. Decorate as desired (if using gold dust, gently rub a small amount over each cookie with your finger). Makes 30 cookies.

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