Instructions: 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.

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