• ¾ c butter, softened
• ½ c sugar
• 1 egg yolk
• 1 tsp almond extract
• 1 ½ c flour
• ¼ c cocoa

Preheat oven to 375 degrees F.

Cream together butter and sugar at medium speed. Mix in egg yolk and almond extract. Beat until light and fluffy (about 2-3 minutes).

In a separate bowl, sift flour and cocoa together.

Gradually add flour and cocoa until well combined (2-3 minutes).

Shape rounded teaspoonfuls as desired (1” balls, 2-3” logs, flattened balls, squares, rectangles, etc.) or used a cookie press.  Place 1 inch apart on an ungreased cookie sheet.

Bake for 7-9 minutes or until set. Remove to a cooling rack and let cool.

Decorate with powdered sugar, melted chocolate, almond bark, candies, etc.

Makes about 3 dozen.