Quick and Easy Cocoa Almond Shorties

Easy Cocoa Almond Shorties Cookie Recipe

• 1 1/4 cups sliced almonds
• 1 pound unsalted butter, cut into 1-ounce pieces
• 1 1/2 cups granulated sugar
• 5 level tablespoons unsweetened cocoa powder
• 2 tablespoons dark crème de cacao
• 4 cups all purpose flour
• 1/2 teaspoon salt

1. Preheat oven to 325F degrees.
2. Toast the sliced almonds until golden brown, about 10 to 12 minutes in preheated oven.
3. Finely chop nuts in food processor after cooling them to room temperature.
4. In a mixing bowl with an electric mixer on medium speed, cream the butter pieces and sugar for about 2 minutes until soft.
5. Scrape down sides of bowl as needed and continue beating on high for 3 minutes, until light (but not fluffy).
6. Add 4 tablespoons cocoa powder and the dark crème de cacao and beat on medium for 30 seconds.
7. Place mixer on low while adding the flour, toasted chopped almonds and salt and mix for 1 minute until incorporated.
8. Shape dough into about 48 1-inch balls.
9. Place 2 inches apart on ungreased cookie sheet.
10. Using the back of a fork, slightly flatten each ball into a disk that is about 1/2-inch thick, leaving an attractive cross-hatch pattern on the top of the cookie.
11. Bake for 10 to 12 minutes.
12. Remove sheet from oven and allow cookies to cool to room temperature on cookie sheet, about 20 minutes.
13. Use a sifter to dust the tops of cookies with remaining unsweetened cocoa powder.
14. Store cookies in airtight container.

Makes about 4 dozen Cocoa Almond Shorties