1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/4 cups purchased chocolate frosting
Cut-up fresh fruit, such as kiwifruit, strawberries, bananas and/or raspberries
Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg yolk and vanilla; continue beating until well mixed. Add flour and cocoa; beat at low speed just until dough forms.
Shape dough into 7x2-inch log. Wrap in plastic food wrap. Refrigerate at least 1 hour or freeze 30 minutes.
Heat oven to 375ºF.
Cut log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased baking sheets. Bake 7-9 minutes or until set. Cool on baking sheets 2 minutes; remove to cooling rack. Cool completely.
Frost each cookie with
chocolate frosting. Top with fruit. Serve immediately or cover and serve within 2 hours.
Dip banana slices in lemon juice to prevent browning.