GRANDMA WELD’S COOKIES
Makes 5 dozen cookies.
I don’t know who Grandma Weld is, or was. My mother got this recipe from someone at church or somewhere, and it’s become one of the most asked-for recipes I’ve ever made. I feel a little guilty stealing the credit for it, and will be happy to make a public apology to Grandma Weld if she will only step forward.
If you can’t find miniature chocolate chips, don’t substitute regular ones. Bigger chips would make the cookies too sweet. Instead, stir in a cup of very finely chopped (not grated) bittersweet chocolate.
16 tablespoons (2 sticks) unsalted butter, softened
⅓ cup sugar
2 cups all-purpose flour
2 teaspoons almond extract (this is the correct amount)
⅛ teaspoon salt
1 cup miniature chocolate chips
Beat the butter and sugar until light and roughly the consistency of frosting. Beat in the flour, almond extract and salt. Stir in the chocolate chips by hand.
Wrap the dough in plastic wrap or waxed paper and chill it for at least 1 hour.
Preheat the oven to 300°F, with a rack in the middle.
Shape the dough into 1½-inch-long “fingers” and place on ungreased cookie sheets. Bake for 15 to 20 minutes, watching carefully and breaking a couple of cookies open to check for doneness. The cookies should be cooked through, but they should not brown at all. Cool on racks and store in an airtight container.