Directions:

In large mixer bowl, combine sugar and butter. Beat at medium speed until creamy (1 to 2 minutes.) Add egg and almond extract; continue beating until well mixed (1 minute.) Reduce speed to low; beat, gradually adding flour and cocoa, scraping bowl often, until well mixed (1 to 2 minutes.)

Divide dough into thirds. Wrap each third in waxed paper; refrigerate until firm (1 to 2 hours.)

Heat oven to 375 F. With floured hands, shape dough, one-third at a time (keep remaining dough refrigerated) into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or use cookie press*. Place 1-inch apart on cookie sheet.

Bake for 7 to 9 minutes or until set (surface may crack slightly.) Cool. Decorate as desired using powdered sugar, colored sprinkles, nuts, frosting