Cocoa Butter Cookie

Directions

1. 1
   Sift: 1 1/2 cups flour
2. 2
   1 ts. Baking powder
3. 3
   1/2 ts. Salt
4. 4
   2 tbs. cocoa
5. 5
   Cream: 3/4 cup butter, gradually add
6. 6
   3/4 cup sugar, creaming well
7. 7
   Beat: 1 egg slightly. Reserve t tbs.; add remainder to butter mixture
8. 8
   Blend in: dry ingredients, gradually. Chill 2 hrs.
9. 9
   Place on lightly floured surface. Divide dough into four parts:
10. 10
    Shape each into a long roll, 3/4 in. in diameter.
11. 11
    Place 4 ins apart on ungreased baking sheet. Flatten to 1/4 in
12. 12
    thickness with fork which is dipped in flour. Smooth edges to form
13. 13
    straight sides.
14. 14
    Blend: 1 tbs cold water with reserved egg. Brush lightly over dough.
15. 15
    Combine: 3 tbs. blanched almonds, chopped fine with 2 tbs. sugar, sprinkle
16. 16
    over dough.
17. 17
    Bake: at 400 10 to 12 min. until set but not browned. Cool 1 min., cut into 1-inch bars.