3/4 c. soft butter
1 (14 oz.) can Eagle Brand sweetened condensed milk, not evaporated milk
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
2 3/4 c. flour
2/3 c. cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. finely chopped almonds

In large bowl, beat butter, sweetened condensed milk, eggs, vanilla, and almond extract until well blended. Combine flour, cocoa, baking powder, and soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Divide dough into 4 equal parts. Wrap each in plastic wrap; flatten into disk. Chill until firm enough to roll, about 2 hours. Heat oven to 350 degrees. Remove 1 part of dough at a time from refrigerator. Roll to about 1/8 inch thickness on floured board. Cut into desired shapes. Place on lightly greased cookie sheet. Bake 6-8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle chocolate glaze over top if desired. Makes about 6 dozen 3 inch cookies.