Fudgy Cocoa Drops

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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

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Steps

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Preheat oven to 350 degrees.

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In a small mixing bowl , cream together the butter and sugar.

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Beat in the milk and vanilla.

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In another bowl , combine the flour , cocoa , baking powder , baking soda and salt.

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Gradually add to creamed mixture , mixing well.

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Stir in the almonds.

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Cover and refrigerate for 10 to 15 minutes.

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Form the dough into 12 to 16 balls.

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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.

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Cool for a couple of minutes before removing to a wire rack.

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Ingredients

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butter, sugar, nonfat milk, vanilla, all-purpose flour, cocoa, baking powder, baking soda, salt, almonds