CHRISTMAS DRUMS

1/2 cup sugar
3/4 cup butter
1 egg yolk
2 tspn vanilla
1/4 cup unsweetened chocolate
1 1/2 cups flour
Vanilla-flavored candy coating, melted and cooled slightly
Colored sugars, decorating candy
Drumsticks: Red licorice laces

In a large mixing bowl, cream butter, with sugar, egg yolk and vanilla. beat at medium speed, scraping bowl often, until light and fluffy, 2-3 minutes. Reduce speed to low.
Continue beating; gradually add flour and cocoa until will-mixed, 1-2 minutes. Divide dough into fourths. Shape each portion into a roll 1-inch in diameter, about 7-inches long. If dough is too soft, cover and refrigerate 30 minutes or more until firm enough to shape. Wrap each roll in plastic wrap; refrigerate until firm. one hour or more.Preheat oven to 375 degrees.
Remove 1 roll from refrigerator and cut into 1/4 inch slices. Place 1 inch apart on lightly greased cookie sheets. Repeat with remaining dough. Bake 8-10 minutes or until set. Let stand 2 minutes. Remove from cookie sheets and cool.
To decorate; Dip top or roll side in melted candy coating. If coating is to thin, let cool slightly to thicken. Dip or roll drums in decorative sugars and candies.
For drum sticks; Cut licorice into 1 1/4 inch pieces. Dip one end of each piece in candy coating. Crisscross drumsticks on cookies.