1 c. butter
1 c. sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
2 c. unsifted flour
1/2 c. cocoa
1/4 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
Granulated sugar
48 blanched almonds, whole or slivered

Cream butter and sugar in large bowl. Add egg, vanilla and almond extract, blend well. Combine next 5 ingredients and blend into creamed mixture to form smooth dough. Chill dough 1 hour. Form into 1-inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheet. Lightly press almond on top of each cookie. Bake at 350 degrees for 12 to 15 minutes. Cool on wire rack. Yield: 4 dozen.