Fudgy Cocoa Drops

These cookies were in the Fall 2006 edition of Cooking for 2. They are super quick and crunchy on the outside with a cake-like center. They are credited to Jill Duncan of Schriever, LA. The recipe calls for sugar; however, half sugar and half Splenda works very well

• Ready In: 40 mins
• Yields: 12-16 cookies

Ingredients

• 1⁄4 cup butter, softened
• 1⁄2 cup sugar
• 4 1⁄2 teaspoons nonfat milk
• 3⁄4 teaspoon vanilla
• 3⁄4 cup all-purpose flour
• 1⁄4 cup  cocoa
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon baking soda
• 1⁄8 teaspoon salt
• 2  teaspoons  almonds, finely chopped

Directions

1. Preheat oven to 350 degrees.
2. In a small mixing bowl, cream together the butter and sugar.
3. Beat in the milk and vanilla.
4. In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
5. Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
6. Form the dough into 12 to 16 balls.
7. Place on cookie sheet that has been lined with parchment paper and bake in preheated oven for 13 to 18 minutes or until set and tops are cracked.
8. Cool for a couple of minutes before removing to a wire rack.