Recipe - Chocolate Butter Cookies

Three fourths cup Sugar
Three fourths cup Butter; softened
1 Egg
1 teaspoon Almond extract
1 2/3 cup Allpurpose flour
1/3 cup Cocoa

In large mixer bowl combine sugar and butter. Beat at medium speed until
creamy (12 minutes). Add egg and almond extract; continue beating until
well mixed (1 minute). Reduce speed to low; beat, gradually adding flour
and cocoa, scraping bowl often, until well mixed (12 minutes).

Divide dough into thirds. Wrap each third in waxed paper; refrigerate until
firm. (12 hours).

Heat oven to 375°. With floured hands, shape dough, onethird at a time
(keep remaining dough refrigerated) into 1inch balls. Form balls into
desired shapes (balls, squares, logs, etc.) or use cookie press*. Place
1inch apart on cookie sheet. Bake for 79 minutes or until set (surface
may crack slightly). Cool. Decorate if desired.

NOTES : If you are using a cookie press, dough does not need to be
refrigerated.
Recipe by: Land O' Lakes

Posted to BakeryShoppe Digest V1 #412 by The Taillons
taillon@earthlink.net on Nov 23, 1997