Chocolate Almond Cookies

1 cup (two sticks) butter or margarine, softened
1 cup sugar
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups all purpose flour
1/2 cup hershey's Cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup hershey's mini chips semi-sweet chocolate chips
additional sugar
silvered blanched almonds

Directions:

1. Beat butter and one cup sugar in a large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about one hour or until firm enough to handle.

2. Heat oven to 350 degree F. Shape dough into 1 1/8 balls; roll in sugar. Place about two inches apart on ungreased cookie sheet. Place three silvered almonds on top of each ball; press slightly.

3. Bake nine to ten minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About three and half dozen cookies.