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<blockquote data-quote="moreluck" data-source="post: 141434" data-attributes="member: 1246">Chocolate Butter Cookies&nbsp;3/4 cup sugar 3/4 cup&nbsp; Butter, softened 1 egg 1 teaspoon almond extract 1 2/3 cups all-purpose flour 1/3 cup unsweetened cocoa &nbsp;Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. &nbsp;Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight). &nbsp;Heat oven to 375°friend. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.</blockquote>

[QUOTE="moreluck, post: 141434, member: 1246"] [U]Chocolate Butter Cookies[/U] 3/4 cup sugar 3/4 cup Butter, softened 1 egg 1 teaspoon almond extract 1 2/3 cups all-purpose flour 1/3 cup unsweetened cocoa Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight). Heat oven to 375°friend. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired. [/QUOTE]

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