CHOCOLATE-ALMOND SNOWDROPS

1/2 cup butter or margarine
3 tablespoons confectioners sugar
2/3 cup sifted all-purpose flour
1/3 cup dry cocoa mix
1 cup finely chopped almonds
confectioners sugar
Preheat oven to 325°.
Cream butter or margarine with 3 tablespoons con-
fectioners sugar until fluffy. Stir in flour and cocoa
mix, then almonds. Chill until firm enough to handle.
Roll dough, a teaspoonful at a time, into marble-size
balls. Place on ungreased cookie sheet two inches
apart.
Bake at 325° for 20 minutes or until firm. Carefully
remove from cookie sheets and (while still warm) roll
in confectioners sugar, coating generously. Cool
completely on wire racks.
Hawthorne Family Cookbook.