2 cups HERSHEY'S Unsweetened Chocolate Bar Line
1/4 cup shortening
2/3 cup white sugar
1/2 cup HERSHEY'S Cocoa Powder
2 teaspoons vanilla extract
1 egg, beaten
1/2 teaspoon almond extract
1/2 teaspoon almond extract
Line cookie sheets with foil.
Line two or three inches of nonporous foil with wax paper.
Combine chocolate and shortening in double boiler, over very low heat. Cool. Stir in sugar, cocoa, 1/2 teaspoon vanilla, egg and almond extract; stir until smooth. Pour into prepared cookie sheets.
Bake 12 to 15 minutes in the preheated oven, until firm. Cool completely on wire rack. Cool completely on wire racks. Store 8- and 10-inch prepared cookies in cool air, 3 months, until ready to eat.