PREPARATION:

1. Beat butter and sugar in large bowl at medium speed of electric mixer until creamy. Add egg and vanilla; mix until well blended. Combine flour and cocoa; gradually add to butter mixture, beating until well blended. Add almonds; beat until well blended. Shape dough into disc. Wrap in plastic wrap; refrigerate 30 minutes.
2. Preheat oven to 350°F. Lightly grease cookie sheets. Roll out dough on floured surface to 1/4-inch thickness. Cut dough with 2-1/2- to 3-inch football-shaped cookie cutter.* Place 2 inches apart on prepared cookie sheets.

   *To make football shapes without a cookie cutter, shape 3 tablespoonfuls of dough into ovals. Place 3 inches apart on prepared cookie sheets. Flatten ovals to 1/4-inch thickness; taper ends. Bake as directed.

3. Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 to 2 minutes. Remove to wire rack; cool completely. Decorate with colored icings, if desired. Pipe white icing onto footballs to make laces.