Bear Claw Cookies

• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2-1/2 cups sweetened puffed wheat cereal
• 3 tablespoons semisweet chocolate chips, melted
• 2 tablespoons slivered almonds

1. 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.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased
3. . Flatten with a glass dipped in sugar. Bake at 350u0b0 for 9-11 minutes or until edges are firm. Remove to wire racks to cool completely.
4. 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.

butter, sugar, eggs, vanilla, flour, baking cocoa, baking soda, salt, puffed wheat cereal, chocolate chips, almonds

Taken from www.tasteofhome.com/recipes/bear-claw-cookies/ (may not work)