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Hershey's Chocolate Almond Cookies

Ingredients

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1 egg

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup Hershey's Cocoa

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup Hershey's mini chip Semi-Sweet Chocolate

Additional sugar

Slivered blanched almonds

Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 350�F. Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.

Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Store covered at room temperature.

Yield: About 3-1/2 dozen cookies.