Title: Chocolate butter cookies
 Categories: Not, Sent
      Yield: 36 Servings
 
    3/4 c  Sugar
    3/4 c  Butter; softened
      1    Egg
      1 ts Almond extract
  1 2/3 c  All-purpose flour
    1/3 c  Cocoa
 
  In large mixer bowl combine sugar and butter. Beat at medium speed
  until creamy (1-2 minutes). Add egg and almond extract; continue
  beating until well mixed (1 minute). Reduce speed to low; beat,
  gradually adding flour and cocoa, scraping bowl often, until well
  mixed (1-2 minutes).
  
  Divide dough into thirds. Wrap each third in waxed paper; refrigerate
  until firm. (1-2 hours).
  
  Heat oven to 375°. With floured hands, shape dough, one-third at a
  time (keep remaining dough refrigerated) into 1-inch balls. Form
  balls into desired shapes (balls, squares, logs, etc.) or use cookie
  press*. Place 1-inch apart on cookie sheet. Bake for 7-9 minutes or
  until set (surface may crack slightly). Cool. Decorate if desired.
  
  NOTES : If you are using a cookie press, dough does not need to be
  refrigerated. Recipe