1 c Butter or margarine
3 oz Cream cheese, softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
3/4 ts Baking powder
1/4 ts Baking soda
-COCOA GLAZE-
2 tb Butter or margarine
2 tb HERSHEY’S Cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla extract
1/8 ts Almond extract
GARNISH
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
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. 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 1/2 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
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Yields
48 Cookies