Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in chocolate chips. If necessary, cover; refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350 degrees F. Shape dough into balls; roll in additional sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press tightly. Bake 9-10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes 3 1/2 dozen
By Robin from Washington, Ia
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