3/4 c Salted butter; soft
1/3 c Sugar
1 teaspoon Vanilla
1/3 teaspoon Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds
Preheat oven to 350°F.
Cream butter and sugar together in a medium bowl using an electric mixer set
at medium speed. Add extracts and beat well. Scrape bowl. Add flour,
chocolate chips and almonds, and blend on low speed until just combined. Do
Not Overmix.
Shape rounded tablespoonsful into 1 1/2 inch balls and place on ungreased
baking sheets, 2 inches apart. Press balls with palm of hands or bottom of
drinking glass into 1/2 inch thick rounds.
Bake 15-17 minutes or until cookies just begin to brown. Transfer cookies to
a cool, flat surface.
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