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