- 3/4 c softened butter
- 7 tbsp confectioners sugar
- 1 cup + 2 tbsp all purpose flour
- 6 tbsp cornstarch
- 2 tsp almond extract
- 1 tsp ground cardamom (optional)
- 1 c semisweet chocolate
In a medium bowl, cream sugar and room temperature butter for approximately 4 minutes. Add almond extract & optional cardamom.
Sift flour & cornstarch into bowl then slowly add to butter mixture. Mix only until combined. If dough seems too gritty, add a splash of milk or cream.
Refrigerate dough for 30 minutes to an hour. Roll into balls, place on cookie sheet, and press tops with cornstarch dipped fork.
Put cookie sheet with dough balls in freezer while over preheats to 300F. Bake for 20-25 minutes until tops are set. Cool for chocolate dipping.
Melt chocolate chips in microwave safe bowl. Heat in 30 second increments while stirring between, until chocolate is smooth & melted. Dip cookies and let cool.