1 cup sugar
1 cup margarine or butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups finely chopped nuts
Mix sugar, margarine, milk, vanilla, almond extract and egg. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours.
Heat oven to 375°. For each coolie, shape 1 tablespoon dough into 2-inch oval. Taper one end by pinching dough. Place about 1 inch apart on ungreased cookie sheet. Bake until set and very light brown, 9 to 12 minutes. Immediately remove from cookie sheet; cool.
Heat chocolate chips until melted. Dip about 1/3 of the wide, rounded end of each cookie into chocolate, then dip into nuts. About 9 dozen cookies; 70 calories per cookie.
*If using self-rising flour, omit baking powder and salt.
Chocolate-Nut Logs: For each cookie, shape 1 teaspoon dough into 2 1/2-inch rope. Bake as directed Dip ends of cookies into chocolate; dip into nuts. About 8 dozen cookies.
Peppermint Candy Canes: Substitute 1 teaspoon peppermint extract for the almond extract. Divide dough into halves. Add 1/2 teaspoon red food colour to 1 half. For each candy cane, shape 1 teaspoon dough from each half into 40inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake as directed. Mix 2 tablespoons finely crushed peppermint candy and 2 tablespoons sugar. Immediately sprinkle over baked cookies. About 4 1/2 dozen cookies.