Cocoa Butter Cookie

1. 1

   Sift: 1 1/2 cups flour

2. 2

   1 ts. Baking powder

3. 3

   1/2 ts. Salt

4. 4

   2 tbs. cocoa

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   Cream: 3/4 cup butter, gradually add

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   3/4 cup sugar, creaming well

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   Beat: 1 egg slightly. Reserve t tbs.; add remainder to butter mixture

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   Blend in: dry ingredients, gradually. Chill 2 hrs.

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   Place on lightly floured surface. Divide dough into four parts:

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    Shape each into a long roll, 3/4 in. in diameter.

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    Place 4 ins apart on ungreased baking sheet. Flatten to 1/4 in

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    thickness with fork which is dipped in flour. Smooth edges to form

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    straight sides.

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    Blend: 1 tbs cold water with reserved egg. Brush lightly over dough.

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    Combine: 3 tbs. blanched almonds, chopped fine with 2 tbs. sugar, sprinkle

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    over dough.

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    Bake: at 400 10 to 12 min. until set but not browned. Cool 1 min., cut into 1-inch bars.

No additional tips available.