Cocoa Almond Cookies -

3 oz Cream cheese; softened

1 c Sugar

1 Egg

1 ts Vanilla extract

1/4 ts Almond extract

2 1/2 c All-purpose flour

1/3 c Hershey's cocoa

3/4 ts Baking powder

1/4 ts Baking soda

Cocoa glaze: 2 tb Butter or margarine

2 tb Hershey's cocoa

2 tb Water

1 c Powdered sugar

1/2 ts Vanilla extract

1/8 ts Almond extract

6 hours or overnight. Heat oven to

375F. Working with one part at a time, on lightly floured flat surface, roll dough

1/4 inch thick. Cut with 2-inch diameter round cookie cutter. Place cutouts on ungreased cookie sheet. Bake

6 to 8 minutes or until set. Remove from cookie sheet to wire rack; cool completely. Prepare COCOA GLAZE; drizzle over tops of cookies. Immediately garnish with almonds. About 4 dozen cookies. Cocoa Glaze: In small saucepan over low heat, melt butter. Add cocoa and water, stirring until thickened. Do not boil. Remove from heat. Gradually add powdered sugar, vanilla extract and almond extract, if desired, beating with whisk or spoon until smooth. Use immediately. About 1/2 cup glaze.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. --