COCOA BUTTER COOKIE

Steps:

• Sift: 1 ½ cups flour 1 ts. Baking powder ½ ts. Salt 2 tbs. cocoa Cream: ¾ cup butter, gradually add ¾ cup sugar, creaming well Beat: 1 egg slightly. Reserve t tbs.; add remainder to butter mixture Blend in: dry ingredients, gradually. Chill 2 hrs. Place on lightly floured surface. Divide dough into four parts: Shape each into a long roll, ¾ in. in diameter. Place 4 ins apart on ungreased baking sheet. Flatten to ¼ in thickness with fork which is dipped in flour. Smooth edges to form straight sides. Blend: 1 tbs cold water with reserved egg. Brush lightly over dough. Combine: 3 tbs. blanched almonds, chopped fine with 2 tbs. sugar, sprinkle over dough. Bake: at 400 10 to 12 min. until set but not browned. Cool 1 min., cut into 1-inch bars.