Gipsy thinks if she stays under the table, I won't see her . . . I added almond FLAVORING (not EXTRACT, as Neal is allergic) and chocolate sprinkles to the other half of the dough . . . This is one of those cookies that I could eat an entire batch without ever turning on the oven . . . The dollops waiting to be rolled in the sprinkles . . . After I roll the dollops and put them on the cookie sheet, I push them down just a little so they don't go walkabout. Or, in the case of anything covered in sprinkles or nonpareils, rollabout . . . I know this is EXACTLY what Emmie & Gipsy are hoping will happen! (Notice that SweeTea never tries to come into the kitchen. She's just happy that she has Neal's lap all to herself.) So, when half the almond dough is baking, I decide to throw in some Droste™ cocoa, just to see what will happen. What happens is that the dough becomes very stiff, but I couldn't think of what to add to improve the texture. Now I know that some more condensed milk would add to the moisture, NOT that I measured; I just tossed in what was left in the box. AAAND Emmie tried to sneak into the kitchen again . . . The end result: 54 cookies . . . When I wondered why there were two fewer than when I made the original recipe, Neal said that I probably ate two cookies worth of dough. Ha ha. Another use for the plastic watermelon chunk containers . . . . So how'd they taste? Lemon with nonpareils: Disconcerting to have them taste like lemon rather than almond, as I have always used these decos for SPRITZ COOKIES. However, they taste very very good. Almond with chocolate sprinkles: Taste good. Chocolate/almond with chocolate sprinkles: Neal said they taste like brownies. Which must be a good thing 'cause he's eating them. I do think that I overbaked them by a few minutes; I should stick with the 15 minutes stated in the recipe.
THE [ORIGINAL] RECIPE I USED
HOW I MODIFIED THE RECIPE OMIT VANILLA EXTRACT & SPRINKLES FROM ORIGINAL RECIPE FIRST, divide dough in half. SECOND: ADD 1 tablespoon LEMON extract to one portion. (Yes, I know the original recipe is 1 tablespoon, so each half should have only 1/2 tablespoon, but I messed up and really prefer the strength of this flavoring.) THIRD: ADD 3/4 cup sprinkles or nonpareils. MIX well by spatula FOURTH: ADD 1 tablespoon ALMOND extract or flavoring to the second portion. FIFTH: ADD 3/4 cup chocolate sprinkles. MIX well by spatula. SIXTH: DIVIDE the second portion in half. SEVENTH: USE this half as is. EIGHTH: ADD 2 tablespoons cocoa powder and 1 tablespoon condensed milk to this last portion.

RASPBERRY MOUSSE, WITH CHOCOLATE HERE