Ingredients
1 cup butter, softened1-1/2 cups sugar2 eggs2 teaspoons vanilla extract2 cups all-purpose flour2/3 cup baking cocoa3/4 teaspoon baking soda1/2 teaspoon salt2-1/2 cups sweetened puffed wheat cereal3 tablespoons semisweet chocolate chips, melted2 tablespoons slivered almonds
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cereal. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool completely.
Place melted chocolate in a pastry bag or resealable plastic bag; cut a small hole in corner of bag. For bear claws, pipe three small dabs of chocolate on each cookie; top each with an almond.
