Chocolate Almond Cookies

Chocolate Almond Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium55 mg2% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium55 mg2% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon almond extract
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1/3 cup sugar for rolling additional
  • 1/4 cup` slivered blanched almonds
  • 1 cup butter or margarine (2 sticks) , softened

Directions

  • 1. 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 small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.
  • 2. Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.
  • 3. Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.
Ingredients sitting on a table

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