---------- Recipe via Meal-Master (tm) v8.05
       Title: Cocoa Almond Cookies
  Categories: Cookies, Chocolate
       Yield: 48 servings
       1 c  Butter or margarine
       3 oz Cream cheese; softened
       1 c  Sugar
       1    Egg
       1 ts Vanilla extract
     1/4 ts Almond extract
   2 1/2 c  All-purpose flour
     1/3 c  Hershey’s cocoa
     3/4 ts Baking powder
     1/4 ts Baking soda
            Cocoa glaze:
       2 tb Butter or margarine
       2 tb Hershey’s cocoa
       2 tb Water
       1 c  Powdered sugar
     1/2 ts Vanilla extract
     1/8 ts Almond extract
            Chopped or sliced almonds
   Recipe by: www.hersheys.com
   In large bowl, beat butter and cream cheese until well
   blended. Add sugar; beat well. Add egg, vanilla and almond
   extract; beat until blended. Stir together flour, cocoa,
   baking powder and baking soda; gradually add to butter
   mixture, beating until well blended. Divide dough into
   fourths; shape each part into ball. Place one ball on wax
   paper; flatten into a round. Repeat with remaining balls.
   Wrap well; refrigerate about 6 hours or overnight. Heat
   oven to 375°F. Working with one part at a time, on
   lightly floured flat surface, roll dough 1/4 inch thick.
   Cut with 2-inch diameter round cookie cutter. Place cutouts
   on ungreased cookie sheet. Bake 6 to 8 minutes or until
   set. Remove from cookie sheet to wire rack; cool completely.
   Prepare COCOA GLAZE; drizzle over tops of cookies.
   Immediately garnish with almonds. About 4 dozen cookies.
   Cocoa Glaze:
   In small saucepan over low heat, melt butter. Add cocoa and
   water, stirring until thickened. Do not boil. Remove from
   heat. Gradually add powdered sugar, vanilla extract and
   almond extract, if desired, beating with whisk or spoon
   until smooth. Use immediately. About 1/2 cup
   glaze.JMHershey’s is a registered trademark of Hershey
   Foods Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.