Cocoa Almond Cookies

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




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.