| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Not, Sent | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 3/4 | c | Butter; softened |
| 1 | Egg | |
| 1 | ts | Almond extract |
| 1 2/3 | c | All-purpose flour |
| 1/3 | c | Cocoa |
INSTRUCTIONS
In large mixer bowl combine sugar and butter. Beat at medium speed until creamy (1-2 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 (1-2 minutes). Divide dough into thirds. Wrap each third in waxed paper; refrigerate until firm. (1-2 hours). Heat oven to 375°. With floured hands, shape dough, one-third at a time (keep remaining dough refrigerated) into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or use cookie press*. Place 1-inch apart on cookie sheet. Bake for 7-9 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 Bakery-Shoppe Digest V1 #412 by The Taillons <taillon@earthlink.net> on Nov 23, 1997
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