Ingredients

3/4 cup of butter or margarine, softened
3/4 cup of packed light brown sugar
1 egg
1/2 teaspoon of almond extract
1 1/2 cups of all-purpose flour
1/4 teaspoon of baking soda
A dash of salt
1 cup of semisweet chocolate chips
1 cup of vanilla milk chips
1/2 cup of slivered blanched almonds

Cooking Instructions

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)