What you will need: For the cookies:
1 cup margarine or butter
1 cup sugar
2 eggs
1 tsp vanilla extract
3 cups flour
3 tsp baking powder
For the glaze:
2 cups confectioner's sugar
3-4 tsps baking cocoa
4-5 TBSP hot water
Cake Mate white icing
In a large bowl, cream margarine and sugar with an electric mixer until light and fluffy.
Beat in eggs, one at a time, and then the vanilla. 
Combine in the flour and baking powder, gradually add to the creamed mixture and mix well. Cover and refrigerate for 3 hours, or until easy to handle. I refrigerated my dough overnight.
Once the dough has set up, preheat the oven to 350°F. Lightly flour the surface to roll the cookies out onto. Roll the dough to roughly 1/8" in thickness. Cut with a football-shaped cookie cutter, or free hand cut with a knife. Place the cookies 2" apart on a parchment paper lined cookie sheet.Bake for 8-10 minutes, or until lightly browned. Let the cookies cool on a wire rack.
For the glaze, combine the confectioner's sugar, cocoa, and enough hot water to get a good spreading consistency. Beat the glaze until smooth. 
Spread the chocolate glaze over the top of the cookies using the back of a spoon. Let the glaze set up on the cookies before adding the white lace detailing.
For the white lacing, I used a tube of Cake Mate white icing, and piped the lace detailing onto the cookies. {You can also make your own the same way you made the chocolate glaze- mix the confectioner's sugar and hot water until smooth, set aside 3 TBSPs of the white glaze for the laces then add the cocoa to the remaining glaze. Add the white glaze to a bag, cut the tip off and pipe onto the cookies}
Enjoy!
