Chocolate Butter Cookies

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