I got this recipe out of the latest issue of Wondertime Magazine...they're pretty yummy! Lighter than shortbread but very similar tasting. You could definately adapt the recipe with things other than chocolate chips, like nuts, cranberries etc

Grandma Weld's Cookies

2 Sticks Unsalted Butter (softened)
1/3 C Sugar
2 C All Purpose Flour
1-2 tsp Pure Almond Extract *
1/8 tsp Salt
1 C Mini Chocolate Chips

Cream butter and sugar with an electric mixer until light and fluffy, then beat in the flour, extract to taste, and salt. Stir in the chocolate chips.

Wrap dough in plastic wrap and chill for at least 1 hour.

Heat oven to 300. Shape 1/2 T amts of dough into 1 1/2 long 'fingers' and place them on ungreased cookie sheets.

Bake 1 sheet at a time in the middle of the oven for 20 to 25 minutes, watching carefully. The cookies should be firm to the touch and cooked through, but not brown. The bottoms should only be golden.

Cool on racks and store them in an airtight container for up to two weeks. Makes approximately 5 dozen.



* I used vanilla extract because I just don't care for almond.