3/4 c Sugar
3/4 c Butter; softened
1 Egg
1 ts Almond extract
1 2/3 c All-purpose flour
1/3 c Cocoa
In large mixer bowl combine sugar and butter. Beat at medium speed until
creamy (1-2 minutes). Add egg and almond extract; continue beating until
well mixed (1 minute). Reduce speed to low; beat, gradually adding flour
and cocoa, scraping bowl often, until well mixed (1-2 minutes).
Divide dough into thirds. Wrap each third in waxed paper; refrigerate until
firm. (1-2 hours).
Heat oven to 375?. With floured hands, shape dough, one-third at a time
(keep remaining dough refrigerated) into 1-inch balls. Form balls into
desired shapes (balls, squares, logs, etc.) or use cookie press*. Place
1-inch apart on cookie sheet. Bake for 7-9 minutes or until set (surface
may crack slightly). Cool. Decorate if desired.
NOTES : If you are using a cookie press, dough does not need to be
refrigerated.
Yields
36 Servings