| 1 | In small saucepan, melt butter over low heat; remove from heat. |
| 2 | Add cocoa; blend well. |
| 3 | In large mixer bowl, combine sugar, eggs and vanilla; blend in cocoa mixture. |
| 4 | Stir together flour, baking powder, salt and baking soda; add to cocoa-sugar mixture, beating until smooth. |
| 5 | Refrigerate dough about 1 hour or until firm enough to roll. |
| 6 | Heat oven to 350°F. |
| 7 | Roll out small portion of dough between two pieces of waxed paper to 1/8" thickness. |
| 8 | Cut into pinecone shapes using 2" or 2 ? oval cookie cutter. |
| 9 | Place on lightly greased cookie sheet; lightly brush cookies with corn syrup. |
| 10 | Arrange almonds in pinecone fashion; lightly drizzle or brush almonds with corn syrup. |
| 11 | Repeat with remaining dough. |
| 12 | Bake 7-8 minutes or until set. |
| 13 | Cool slightly; remove from cookie sheet to wire rack. |
| 14 | Cool completely. |
| 15 | Makes about 4 dozen cookies |
