Toasted Almond Fingers

 1 cup butter, room temperature

2 cups flour

3/4 cup powdered sugar

1/4 tsp. salt

1 Tbsp. milk

2 cups finely chopped almonds, toasted

1 tsp. vanilla

6 oz. good chocolate chips

Preheat oven to 325 degrees

Cream butter and powdered sugar until fluffy, beat in milk and vanilla.  Add flour, salt, and nuts to combine. The dough should come together and form a ball.  If too soft, chill for 30 minutes wrapped in plastic to prevent drying out.

Shape spoonful of dough into 2" fingers, placing on ungreased cookie sheet.  Bake for 15-18 minutes until very lightly browned.  Cool completely on wire rack.

Melt chocolate chips of choice in a double boiler.  Dip one end about 1/3 of cookie, placing on waxed paper to set.  Sprinkle with desired sugars or decorations to compliment the season---optional

Makes about 3 dozen cookies.

Option to use finely chopped pecans, walnuts or cashews in place of almonds if desired.  Also dark chocolate works.

Recipe is from a book of a local author.  A Simple Stitch series by Deb Obermeier.  Has 2 books and a cookbook.  I am awaiting her 3rd book. She is on Amazon.