Cocoa Butter Cookie - cooking recipe

Ingredients

1 1/2 cups flour
1 ts. Baking powder
1/2 ts. Salt
2 tbs. cocoa
3/4 cup butter, gradually add
3/4 cup sugar, creaming well
Beat: 1 egg slightly.

Preparation

Sift: 1 1/2 cups flour
1 ts. Baking powder
1/2 ts. Salt
2 tbs. cocoa
Cream: 3/4 cup butter, gradually add
3/4 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, 3/4 in. in diameter.
Place 4 ins apart on ungreased baking sheet. Flatten to 1/4 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.