2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
dash of salt
1 10-12oz bag semi-sweet chocolate chips
2 tablespoon shortening
8-10 mini candy canes, crushed
In a small bowl, stir together flour, baking soda, salt, and baking powder. Set aside
In a large bowl, cream together butter and sugar until smooth. Beat in the egg , vanilla, and almond extract. Gradually blend in dry ingredients.
Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/8-in. slices. Place the cookies 2 inches apart on ungreased baking sheets. Bake in a pre-heated oven at 350 degrees for 10 – 12 minutes until golden brown around the edges. Remove to wire racks to cool.
In a microwave safe bowl, combine chocolate chips and shortening. Microwave on high for one minute. Stir. Return to microwave in 30 second intervals, stirring in between, until chocolate is completely melted.
Dip half of a cookie into melted chocolate, sprinkle with crushed candy canes, and place on parchment to dry. Allow the chocolate to set on the cookies. ENJOY