1 c icing sugar
1/2 c cocoa
1/2 c butter or margarine
1 c finely chopped toasted blanched almonds (I didn't toast them)
1/4 t almond extract
24 well drained maraschino cherries
Sift cocoa & icing sugar together.
In a saucepan melt butter, continue cooking until hot and bubbly. Remove from heat.
Blend cocoa mixture, nuts, and almond extract into hot mixture. Take a spoonful of mixture, flatten it in the palm of your hand, place cherry in the center, then roll mixture around the cherry. Roll in toasted almond pieces. Chill until set.
Makes 24
No comments:
Post a Comment