Yield: 6 Dozen
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter or margarine |
| 14 ounces | Can sweetened condensed milk |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Almond extract |
| 2¾ cup | All-purpse flour |
| ⅔ cup | Cocoa |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ cup | Finely chopped almonds |
In large mixer bowl, beat butter, sweetened condensed milk, eggs, vanilla and almond extract until well blended. Combine flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Divide dough into 4 equal parts. Wrap each in plastic wrap; flatten into disk. Chill until firm enough to roll, about 2 hours. Heat oven to 350 degrees.
Remove one part of dough at a time from refrigerator. Roll to about ⅛ inch thickness on floured surface. Cut into desired shapes. Place on lightly greased cookie sheet. Bake 6 to 8 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely. Drizzle chocolate glaze over top, if desired.