Almond Galettes

1 8 oz can almond paste
1 cup butter, softened
½ cup sugar
½ tsp. almond extract
2 cups all purpose flour
Prep: 30 minutes Bake 7 – 9 minutes
1. lightly grease cookie sheet (or line with parchment)
2. Crumble Almond paste into Quisenart – pulse to smooth. Add butter and pulse to combine. Add sugar and ½ tsp. almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in flour. Divide dough in half.
3. On a lightly floured surface, roll half of dough at a time to ¼ inch thickness, use ravioli cutter to cut into 2 inch squares. Place on prepared cookie sheet.
4. Bake at 375F oven until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute, transfer to wire rack.
Makes about 36 (2 inch) cookies.

Chocolate Cookie Slices

One of my personal favorites, but, they always turn out a bit dry.
I usually don't bother frosting these, might help with the dryness.

8 min 400°F

YIELD: 8 dozen cookies REFRIGERATE
1 ½ cups powdered sugar
1 ¼ cups margarine or butter, softened
1 egg
3 cups all-purpose flour
½ cup cocoa
¼ tsp. Salt
1 ½ cups finely chopped pecans

Mix powdered sugar, margarine and egg. Stir in flour, cocoa and salt. Cover and refrigerate 1 hour. Divide into halves. Shape each half into roll about 1 ½” in diameter. Roll in pecans. Wrap and refrigerate at least 8 hours but no longer than 6 weeks.
Heat oven to 400°F. Cut rolls into 1/8” slices. (If dough crumbles while cutting, let warm slightly.) Place about 1” apart on ungreased cookie sheet. Bake about 8 minutes. Remove immediately from cookie sheet; cool. Frost with fudge frosting if desired.

Fudge Frosting

Use with Chocolate Cookie Slices REFRIGERATE
1 cup sugar
1/3 cup milk
¼ cup shortening
2 oz unsweetened chocolate
¼ tsp. Salt
1 tsp. Vanilla
Heat sugar, milk, shortening, chocolate and salt to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in bowl of ice and water. Beat until thick and cold; stir in vanilla.