2 (1 oz. ea.) sq. semi-sweet chocolate
1 tbsp. milk
2 cups all-purpose flour*
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter
1/2 cup sugar
2 tsp. vanilla
1/2 cup blanched almonds, chopped
additional sugar, for rolling

Melt semi-sweet chocolate in milk over hot water (Double Boiler). Cool.

Preheat oven to 350°F.

Sift together flour and salt. Set aside.

Cream butter. Gradually add sugar and vanilla, creaming well. Blend in the cooled melted chocolate mixture.

Add dry ingredients gradually; mix thoroughly.

Stir in chopped blanched almonds.

Shape dough into balls, using a rounded teaspoonful for each.

Roll in sugar (or in confectioners’ sugar after baking). Place on ungreased baking sheet.

Bake at 350°F for 12 to 15 minutes until set but not browned.

Note: If using self-rising flour, omit salt.

Makes 3 1/2 dozen cookies.