Recipe: Chocolate Almond Cookies with 6 Variations

CHOCOLATE ALMOND COOKIES

"A simple cookie with many variations!"

1 cup butter, softened
2 1/2 cups powdered sugar, divided use
2 tablespoons unsweetened cocoa
1 teaspoon Durkee Pure Almond Extract
2 1/4 cups all-purpose flour

Preheat oven to 400 degrees F.

Beat butter, 1 cup powdered sugar, cocoa powder and almond extract with an electric mixer until light and creamy. Slowly beat in flour.

Shape dough into 1-inch balls. Place 1-inch apart on lightly greased baking sheet.

Bake for 8 to 10 minutes. Cool 1 to 2 minutes on cookie sheets.

Roll warm cookies, a few at a time, in the remaining 1 1/2 cups of powdered sugar. Cool on wire racks.

TO MAKE CUT OUT COOKIES:
This can be used for cut out cookies. Chill dough until firm. Roll to 1/8-inch thickness; cut in desired shapes. Bake as directed.

VARIATIONS:

CHOCOLATE CINNAMON COOKIES:
Replace almond extract with 1 tablespoon ground cinnamon.

HOLIDAY SPICE COOKIES:
Omit cocoa and almond. Add 2 teaspoons ground ginger, 2 teaspoons ground cinnamon and 1/2 teaspoon ground allspice.

SCANDINAVIAN COOKIES:
Replace cocoa and almond with 2 teaspoons dried lemon peel and 1/2 teaspoon ground cardamom.

LEMON NUTMEG COOKIES:
Replace cocoa and almond with 2 teaspoons dried lemon peel and 1/2 teaspoon ground nutmeg.

GINGER COOKIES:
Replace cocoa and almond with 2 tablespoons finely chopped crystallized ginger and 1 teaspoon dried lemon peel.

ANISE COOKIES:
Replace cocoa and almond with 1 tablespoon anise seed and 1 teaspoon dried lemon peel.

Makes 50 cookies
Source: Durkee, ACH Food Companies, Inc.