Chocolate Almond Parsons Hat

Filling Instructions

In a small mixing bowl beat almond paste, sugar, 1 egg, and the 1 tablespoon flour till smooth. Makes about 1 cup.

350 degrees

Beat margarine or butter in a large mixing bowl till softened. Add about half of the flour. Add the sugar, cocoa powder, and 1⁄2 teaspoon salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Beat or stir in remaining flour. Divide dough in half. Chill about 3 hours or until easy to handle.

Roll each half of dough to 1⁄4-inch thickness. Using a 2 1⁄4- 2 1⁄2” cookie cutter, cut dough into rounds. Spoon 1 teaspoon Almond Filling onto the center of each round.

To shape, lift three edges of dough round. Fold edges toward, but not over filling. Then pinch the three outer points together. Place cookies 2” apart on an ungreased cookie sheet. Bake in 350-degree oven for 10-12 minutes or till edges are firm. Remove cookies and cool on wiring racks. Makes about 48.