| Description: Yield: approx. 3 1/2 dozen 1 cup (2 sticks) butter or margarine, softened 1 cup sugar 1 egg 1/2 tsp. Sweet Vanilla Powder (#1534) 1/2 tsp. Old Fashioned Almond Powder (#1829) 2 cups all-purpose flour 1/2 cup Ghirardelli Unsweetened Dutch Process Baking Cocoa (#1185) 1/4 tsp. Clabber Girl Baking Powder (#2847) 1/4 tsp. Clabber Girl Baking Soda (#2848) 1/8 tsp. salt 1 cup Ghirardelli Real Semi-Sweet Chocolate Chips Additional sugar Slivered Almonds Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond and vanilla powders; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350. Shape dough into 1 1/8-inch balls; roll in sugar. Place about 2 inchjes apart on un-greased cookie sheet. Place three slivered almonds on top of each ball; press slightly. Bake 9 to 10 minutes or until set. Cool completely. |
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