Chocolate Almond Cookies

Ingredients

 * 1 	cup  	(2 sticks) butter or margarine, softened
 * 1 	cup 	Sugar
 * 1 		Egg
 * 1/2 	tsp 	Almond extract
 * 1/2 	tsp 	Vanilla extract
 * 2 	cups 	All-purpose flour
 * 1/2 	cup 	HERSHEY'S Cocoa
 * 1/4 	tsp 	Baking powder
 * 1/4 	tsp 	Baking soda
 * 1/8 	tsp 	Salt
 * 1 	cup 	HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
 * Additional sugar
 * Slivered blanched almonds

Directions
Beat butter and 1 cup sugar in large bowl until fluffy.  Add egg, almond extract and vanilla; beat well.  Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough.  Stir in small chocolate chips.  If necessary, refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350°F.  Shape dough into 1-1/8-inch balls; roll in sugar.  Place about 2 inches apart on ungreased cookie sheet.  Place three slivered almonds on top of each ball; press slightly. Bake 9 to 10 minutes or until set.  Cool slightly. Remove from cookie sheet to wire rack.  Cool completely.
 * About 3-1/2 dozen cookies.