 | | Chocolate Almond Cookies |
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1 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 cup Hershey's Mini Chips semi-sweet chocolate
Additional sugar
Slivered blanched almonds
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| Instructions |
| In a large bowl, beat butter and 1 cup sugar until fluffy. Add egg, almond and
vanilla extracts, beat well. Combine flour, cocoa, baking powder, baking soda,
and salt, gradually add to butter mixture, beating to form smooth dough. Stir in
small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350 degrees. Shape dough into 1-1/8 inch balls, roll in sugar. Place about 2 inches apart on un-greased cookie sheet. Place three slivered almonds on top of each ball and press slightly. Bake 9-10 minutes or until set. Cool slightly, remove from cookie sheet to wire rack.
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