3/4 c Salted butter, softened
1/3 c Granulated sugar
1 ts Vanilla
1/4 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds (4oz)
1. Preheat oven to 350F
2. Cream butter and sugar together using an electric mixer at medium
speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed. Do not overbeat. 3. Shape rounded tablespoons full into 1 1/2 inch balls and place on
ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2″ thick cookies. 4. Bake 15-17 minutes of until just beginning to brown. Cool on a
flat surface. Source: “Mrs. Fields Cookie Book”, 1992