Yield: 48 Cookies
|1 cup||Butter or margarine|
|3 ounces||Cream cheese, softened|
|1 teaspoon||Vanilla extract|
|¼ teaspoon||Almond extract|
|2½ cup||All-purpose flour|
|⅓ cup||HERSHEY'S Cocoa|
|¾ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|2 tablespoons||Butter or margarine|
|2 tablespoons||HERSHEY'S Cocoa|
|1 cup||Powdered sugar|
|½ teaspoon||Vanilla extract|
|⅛ teaspoon||Almond extract|
|\N \N||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 ¼ 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 ½ cup glaze.
Nutritional Information Per Serving = 1 Cookie with Glaze * 100 Calories * 1 g Protein * 12 g Carbohydrates * 5 g Total Fat (3g saturated fat) * 20 mg Cholesterol * 65 mg Sodium
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias]