3/4 c Butter or margarine, 1/4 ts Baking soda
-softened ds Salt
3/4 c Packed light brown sugar 1 c Semisweet chocolate chips
1 Egg 1 c Vanilla milk chips
1/2 ts Almond extract 1/2 c Slivered blanched almonds
1 1/2 c All-purpose flour
Preheat oven to 375’F. Line cookie sheets with parchment paper or
leave ungreased. Beat butter and brown sugar in large bowl until
creamy. Beat in egg and almond extract. Combine flour, baking soda
and salt in small bowl. Blend in butter mixture. Stir in semisweet
and vanilla milk chips and almonds. Drop dough by rounded
tablespoonfuls, 3″ apart, onto prepared cookie sheets. Bake 8-10
minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
cookie sheets; remove to wire racks to cool completely.
Makes about 3 dozen cookies.
Yields
36 servings