Chocolate-Almond Tea Cakes
3/4 cup butter or margarine — softened
1/3 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 cup hot cocoa mix (dry)
1/2 cup chopped slivered almonds — toasted (see Notes)
Powdered sugar
Heat oven to 325ş. Beat butter and 1/3 cup powdered sugar in medium bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
cocoa mix and almonds. (If dough is soft, cover and refrigerate until firm
enough to shape.)
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased
cookie sheet. Bake 12 to 15 minutes or until set. Dip tops into powdered
sugar while warm. Cool completely on wire rack. Dip tops into powdered
sugar again.
Description:
“These cookies are dipped twice into the powdered sugar because the
sugar from the first dip gets absorbed into the cookie.”
Yield:
“42 Cookies”
Per serving: 67 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g Protein; 7g Carbohydrate; trace Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
To toast nuts, bake uncovered in ungreased shallow pan in 350ş
oven about 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7
minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.
Any of the flavored hot cocoa mixe
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