Yield: 36 cookies
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine; soft |
| 1½ cup | Sifted confectioners' sugar |
| ¼ cup | Cocoa |
| ¼ teaspoon | Almond extract |
| ½ cup | Chopped blanched almonds |
| 2 cups | Quick Quaker Oats, uncooked |
| \N \N | Flaked or shredded coconut |
Beat butter and sugar together until creamy. Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats. Chill dough until stiff, at least 2 or 3 hours.
Break off pieces of dough; shape to form 1-inch balls. Roll in coconut. Chill.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias