Instructions: To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract.

Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.

Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and rerolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on wire rack before decorating.

Tie a length of ribbon around the neck of each dog to form a collar. The cookies will taste best after theyve been stored for a few days at room temperature in an airtight container. Cookies can be stored at room temperature for 3 to 4 weeks in an airtight container.

This recipe yields 12 to 16 cookies.

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