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---------- Recipe via Meal-Master (tm) v8.05
Title: Cocoa Almond Cookies
Categories: Cookies, Chocolate
Yield: 48 servings
1 c Butter or margarine
3 oz Cream cheese; softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/3 c Hershey's cocoa
3/4 ts Baking powder
1/4 ts Baking soda
Cocoa glaze:
2 tb Butter or margarine
2 tb Hershey's cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla extract
1/8 ts Almond extract
Chopped or sliced almonds
Recipe by: www.hersheys.com
In large bowl, beat butter and cream cheese until well
blended. Add sugar; beat well. Add egg, vanilla and almond
extract; beat until blended. Stir together flour, cocoa,
baking powder and baking soda; gradually add to butter
mixture, beating until well blended. Divide dough into
fourths; shape each part into ball. Place one ball on wax
paper; flatten into a round. Repeat with remaining balls.
Wrap well; refrigerate about 6 hours or overnight. Heat
oven to 375°F. Working with one part at a time, on
lightly floured flat surface, roll dough 1/4 inch thick.
Cut with 2-inch diameter round cookie cutter. Place cutouts
on ungreased cookie sheet. Bake 6 to 8 minutes or until
set. Remove from cookie sheet to wire rack; cool completely.
Prepare COCOA GLAZE; drizzle over tops of cookies.
Immediately garnish with almonds. About 4 dozen cookies.
Cocoa Glaze:
In small saucepan over low heat, melt butter. Add cocoa and
water, stirring until thickened. Do not boil. Remove from
heat. Gradually add powdered sugar, vanilla extract and
almond extract, if desired, beating with whisk or spoon
until smooth. Use immediately. About 1/2 cup
glaze.JMHershey's is a registered trademark of Hershey
Foods Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.
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