Title: Chocolate Almond Cookies
Categories: Cookie Dessert
Yield: 5 Servings
| 3/4 | c | Sugar |
| 1/2 | c | Butter, softened |
| 1 | | Egg |
| 1 | ts | Almond extract |
| 1 1/2 | c | Flour |
| 1/2 | c | Cocoa powder |
Sift flour and cocoa together, set aside. Cream butter and sugar at low
speed. Add egg and Almond extract. Continue to beat until smooth. Add flour
and continue to beat on low speed. Dough will seem very dry, it will
moisten as it is mixed. Gather dough into a ball, wrap in plastic wrap and
chill for 1 to 2 hours. Bake at 375 deg f for 10 to 12 minutes. Makes 5-6
cookies.
NOTE::Form cookies as follows: 1. Mix dough and chill. 2. Lightly oil
mold using pastry brush or cooking spray. 3. Blot out excess. 4. Dust mold
with flour. Knock out excess by tapping mold on hard surface like a cutting
board. 5. Using heel of hand press dough into mold. 6. Level dough with a
knife or spatula, using a sawing motion. 7. To remove dough from mold, rap
the mold against a protected surface ( a cutting board covered with a towel
works well). Hold mold upright and rap the mold sharply against the board 2
to 3 times. As the dough begins to fall out, catch with hand and lay on
ungreased cookie sheet. If dough does not come out, rotate mold and rap the
other side. 8. Mold remaining dough, but do not re-oil mold.