1 c. butter
3/4 c. sugar
2 egg whites
1/4 tsp. almond extract
1/2 tsp. salt
2 c. almonds or walnuts (16 oz.)
3 c. flour
12 oz. chocolate chips (or 8 oz. white chocolate, melted)
8 oz. walnuts or almonds (or green & red sprinkles)

1. Beat butter and sugar in large bowl until creamed. Add whites, extract and salt; beat until smooth.

2. Add chopped nuts and 1 cup of flour; beat until smooth. Gradually stir in remaining flour until stiff but not dry.

3. Divide dough in half. Roll into 2 (1 1/2 inch) thick logs. Wrap each log and refrigerate for 2 hours or up to 1 week.

4. Remove wrap; slice 3/16 inch thick pieces. Place 1 inch apart on lightly greased cookie sheet.

5. Bake in preheated oven at 350 degrees for 8 to 9 minutes or until light golden. Remove cookies to rack to cool.

6. Melt chocolate chips. Dip half of each cookie into melted chocolate, then into chopped nuts. Let firm on waxed paper. Store in airtight container. Yield: 7 dozen.