Ingredients
1/2 cup butter or margarine
3 tbsp. confectioner’s sugar
2/3 cup all purpose flour
1/3 cup unsweetened cocoa
1 cup finely chopped almonds
2/3 cup sifted confectioner’s sugar

Directions
In a medium sized bowl beat butter and the 3 tablespoons of confectioner’s sugar until smooth and creamy. Sift flour and cocoa into the bowl and mix well. Stir in almonds. Wrap dough and chill for at least 2 hours.

Preheat oven to 350 degrees.

Roll teaspoonfuls of the dough into balls and place two inches apart on ungreased baking sheets. Bake for 20 minutes or until firm on the outside and lightly browned on the bottom. Remove from oven and gently transfer cookies to a wire rack. Cool for three minutes then roll warm cookies in confectioner’s sugar. Return to wire rack and allow to cool completely. Makes about 4-1/2 dozen cookies. These cookies can be stored in a tightly covered container at room temperature or frozen.