A trio of classic spices blends beautifully with chocolate in an easy drop cookie.

Prep Time: 2 Hr
Total Time: 3 Hr
Makes: About 5 dozen cookies

• 1/4 cup butter or margarine
• 4 oz unsweetened baking chocolate, cut into pieces

• 4 eggs
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup chopped almonds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup powdered sugar

• 1. In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.

• 2. With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.

• 3. Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place balls 2 inches apart on cookie sheets.

• 4. Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.