1 cup butter (no substitutions), softened
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups confectioners' sugar
4 to 5 tablespoons hot water
3 to 4 teaspoons baking cocoa
In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cream of tartar and baking soda; gradually add to creamed mixture. Cover; refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a football-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine confectioners' sugar and enough hot water to achieve spreading consistency; beat until smooth. Place 3 tablespoons glaze in a small bowl; set aside. Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form laces. Yield: 4-1/2 dozen.