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Cocoa Almond Cookies
Yield: 48 cookies

1 cup butter or margarine
3 oz cream cheese, softened
1 cup sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
2 1/2 cup all-purpose flour
1/3 cup Hershey's cocoa
3/4 tsp baking powder
1/4 tsp baking soda

2 Tbsp butter or margarine
2 Tbsp Hershey's cocoa
2 Tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract
1/8 tsp almond extract

1 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=B0F. Working with one part at a time, on lightly floured
flat surface, roll dough 1/4 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.

Drizzle glaze 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 1/2 cup glaze.


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