Yield: 6 Dozen
|¾ cup||Butter or margarine|
|14 ounces||Can sweetened condensed milk|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Almond extract|
|2¾ cup||All-purpse flour|
|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.