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1/2 c Sugar 1 ts Almond extract
3/4 c Butter, softened 1 1/2 c Flour
1 Egg yolk 1/4 c Cocoa, unsweetened
18 servings
-----------------------------------EXTRAS-----------------------------------
Reese's peanut butter cups Colored sugars
Chocolate chips Nuts
Heat oven to 375 deg f. In a large bowl combine all ingredients except the
flour and cocoa. Beat at medium speed until light and fluffy. Gradually
add flour and cocoa until well mixed. Shape by rounded teaspoon full. (1"
balls, 2-3 inch logs, flattened balls, balls with indentations, etc., use
a cookie press). Place cookies 1" apart on cookie sheets. Bake for 7 - 9
minutes or until set. Decorate with melted chocolate chips, melted almond
bark, nuts, colored sugars, etc. Makes about 3 dozen cookies.
For an excellant cookie, press mini Reese's peanut butter cup into
indentation after baking.
Note: for tender, soft cookies use only real butter.
1/2 c Sugar 1 ts Almond extract
3/4 c Butter, softened 1 1/2 c Flour
1 Egg yolk 1/4 c Cocoa, unsweetened
18 servings
-----------------------------------EXTRAS-----------------------------------
Reese's peanut butter cups Colored sugars
Chocolate chips Nuts
Heat oven to 375 deg f. In a large bowl combine all ingredients except the
flour and cocoa. Beat at medium speed until light and fluffy. Gradually
add flour and cocoa until well mixed. Shape by rounded teaspoon full. (1"
balls, 2-3 inch logs, flattened balls, balls with indentations, etc., use
a cookie press). Place cookies 1" apart on cookie sheets. Bake for 7 - 9
minutes or until set. Decorate with melted chocolate chips, melted almond
bark, nuts, colored sugars, etc. Makes about 3 dozen cookies.
For an excellant cookie, press mini Reese's peanut butter cup into
indentation after baking.
Note: for tender, soft cookies use only real butter.
