Chocolate butter cookies

Yield: 36 Servings

Measure Ingredient
¾ cup Sugar
¾ cup Butter; softened
1 \N Egg
1 teaspoon Almond extract
1⅔ cup All-purpose flour
⅓ cup 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.

Recipe by: Land O' Lakes

Posted to Bakery-Shoppe Digest V1 #412 by The Taillons <taillon@...> on Nov 23, 1997

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