Cream butter with sugar; add egg yolks and vanilla . Beat until fluffy. (5 minutes+) Add 1 cup of flour and beat in. Add the cocoa and beat again. Mix in as much of the rest of the flour as you can, on a floured board, working and slightly kneading until smooth. Do not make it too stiff. Refrigerate for 1 hour.

Roll 1/4" thick on a floured board and cut into 1 1/2" circles. Bake on an ungreased cookie sheet for about 15 minutes at 350 F. Cool on wire racks.

Frost with chocolate glaze and decorate with an almond half or with a white chocolate rosebud.

Store in an air tight container.

NOTE:Use this recipe to make chocolate cookie cut outs. Roll 1/8" thick, cut out cookies, cook on ungreased cookie sheets at 350 F for about 12 minutes. Cool on wire racks. Decorate.