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Submitted by: Lyne Neymeyer from Des Moines, IA
Originally shared on the web 08/09/2023

1 c. plus 2 T. butter, softened and divided
1/2 c. almond butter
1/2 c. brown sugar, packed
1/2 t. almond extract
2 c. all-purpose flour
3 T. cornstarch
1/4 t. salt
8 sqs. bittersweet baking chocolate, chopped
Optional: chocolate sprinkles

In a large bowl, beat one cup butter, almond butter, brown sugar and extract with an electric mixer on medium speed until well combined. In a medium bowl stir together flour, cornstarch and salt. Gradually add flour mixture to butter mixture, beating on low until combined. Divide dough in half. Form each half into a square log shape. Wrap each half in plastic wrap and refrigerate for 2 hours or overnight. Slice into 1/2-inch thick slices and place one inch apart on ungreased baking sheets. Repeat with remaining dough. Bake at 300 degrees for 12 to 15 minutes, until lightly golden. Remove; cool on wire racks. In a small bowl combine chocolate and remaining butter. Microwave at 30-second intervals, stirring after each, until chocolate is melted. Dip corner of each cookie into chocolate, allowing excess to drip off. Place on parchment paper or wax paper. Decorate as desired. Makes 2-1/2 dozen.