Almond Double Chip Cookies

by Kathleen Morrison

Servings: 3 dozen

INGREDIENTS

3/4 cup butter or margarine, softened
3/4 cup light brown sugar, packed
1 egg
1/2 tsp. almond extract
1-1/2 cups all-purpose flour
1/4 tsp. baking soda
Dash salt
1 cup semi-sweet chocolate chips
1 cup vanilla milk chips
1/2 cup slivered, blanched almonds

INSTRUCTIONS

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 semi-sweet and vanilla milk chips. Stir in almonds. Drop dough by rounded tablespoonfuls, 3-inches apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVER BAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

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