Preparation:
Preheat oven to 350ΓΈ. 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 tablespoons into 1 1/2-inch balls and place on ungreased cookie sheets, 2" apart. Press balls with palm of hand or bottom of drinking glass into 1/2-inch-thick rounds. Bake for 15-17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface. Makes approximately 2 dozen. |
