Directions
Pre-heat the oven to 325* F. In a mixer bowl, beat the margarine w/sugar until light. Add the almond extract and eggs, beating well after each addition.
In a medium bowl, whisk together the flour, cocoa, and salt, Add to the butter mixture alternating with the bourbon, beginning and ending with the flour. Mix in the almonds by hand.
Drop by heaping teaspoons on greased cookie sheets an bake for 8 to 10 minutes, or until the cookies are just firm when the tops are touched with your finger; they should not brown around the edges. Allow to stand on the baking sheet a couple of minutes, then with a metal spatula, transfer to a wax paper-lined rack to cool. Store in a air tight cookie jar or metal tin.
Not a NESTLÉ®-tested recipe.