TOASTED ALMOND HORSESHOE COOKIES

3 dozen cookies

These rich, buttery almond cookies with chocolate-dipped tips will be a big hit!

1 cup (2 sticks) butter, softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
1-3/4 cups all-purpose flour
1 cup coarsely chopped toasted almonds
1/2 cup semisweet chocolate chips

Preheat the oven to 325°F.

In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the vanilla and almond extracts, salt, and flour until thoroughly blended. Stir in the almonds.

Shape the dough into 1-inch balls and, using the palms of your hands, roll out each into a 2-inch rope; place the "ropes" on ungreased cookie sheets, curving each into a horseshoe shape.

Bake for 15 to 18 minutes, or until golden. Immediately remove to a wire rack to cool.

Melt the chocolate chips in the microwave, stirring and checking frequently so as not to burn the chocolate. Dip the points of the cooled cookies into the melted chocolate and place on wax paper until the chocolate hardens.

PREPARATION TIP: A mini-food processor makes it a snap to chop the almonds.