Ingredients:
4 sticks unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons water
4 cups all-purpose flour, sifted (do NOT use self-rising)
1 teaspoon salt
1 12-oz package of mini semi-sweet chocolate chips
1/2 of a 12-oz package of Ghiradeli 60% chocolate chips for dipping (optional)
Directions:
In a large mixing bowl, combine the butter and sugar with a hand mixer. Beat until light and fluffy. Mix in the extracts and the water. Add the flour and the salt and mix until well blended. Stir in the chocolate chips.
Divide the dough into two portions. Form each into a disc and wrap in waxed paper. Chill 2-24 hours.
Preheat oven to 350 degrees.
Roll out the dough into 1/3 inch thickness onto a lightly floured surface. Cut with desired cookie cutter(s) and place on ungreased cookie sheets at least an inch apart (these cookies keep their shape very well and do not spread).
Bake approximately 14-18 minutes (depending on the size of your cookies) or until the edges are golden but the center of the cookie is still very pale. Remove from oven and place pan on a cooling rack. Let sit for 3 minutes before removing cookies to a cooling rack to cool completely.
Once the cookies are completely cooled, melt the dark chocolate chips. Cover cookie sheets with waxed paper. Dip each cookie halfway into the melted chocolate and place on wax-lined cookie sheets. Place cookie sheets in the refrigerator to set the chocolate. Store cookies in airtight containers.
Variation: You can also roll the dough into two logs instead of discs. Then, after chilling for 2-24 hours, slice and bake.
Submitted by: Caroline G.
