Suggestions are "Fingers", "S-swirls", "Stars", and "Shells".
08Bake 8-10 minutes (depending on size) at 350°.
09Let cool completely on a rack.
10Optional: Melt 8 squares of semisweet chocolate over hot (not boiling) water.
11When melted, remove from flame but leave it over the hot water.
12Dip each cookie in hot chocolate, resting it on a long tined fork.
13It can be half dipped or bottom dipped or however you choose.
14Let set upside down on rack or waxed paper.
15It helps set the chocolate if you place the dipped cookies in the refrigerator for 15 minutes.
16The chocolate should remain solid at room temperature, but a hot summer day could make it soft enough to give anyone sticky fingers.
17In that case store in the refrigerator.
18While chocolate is still warm you can dip the edge in coconut or ice cream sprinkles (jimmies) The finger shapes can also be spread with raspberry or apricot Jam and sandwiched together.
19This produces the fancy cookies seen on Bakery trays.
20Notes: The dough can also be chilled for several hours and then rolled out to make cut out cookies.
21For a different flavor leave out the almond extract and substitute 2 teaspoons of orange or lemon extract.