¾ cup sugar
1 ½ sticks unsalted butter, softened
1 egg
1 tsp almond extract
1 2/3 cups flour
1/3 cup cocoa
Preheat oven to 375°. Use ungreased cookie sheets.
Beat sugar and butter until creamy; add almond extract and egg and beat 1 minute more. Carefully, add flour and cocoa and beat until well-mixed.
Divide dough into thirds and wrap and refrigerate at least 2 hours if not using cookie press.
Shape dough with floured hands into 1 inch balls. Shape balls as desired.
Place 1” apart on cookie sheet. Bake 7 – 9 minutes. Decorate as desired.
Notes: We prefer Dutch processed cocoa, but it is not required. You can use a cookie press. If you do, do not refrigerate the dough. We decorate the cookies simply – with powdered sugar.
Mike & Janet