Two From One!

This is my family's all time favorite Christmas cookie and I like it because I can get two different cookies from one batch of dough!

1 cup butter, softened
1/2 cup sifted confectioners' sugar

1/4 teaspoon salt
2 teaspoons vanilla extract

1 teaspoon almond extract
2 cups flour
1 cup miniature chocolate chips

Preheat oven to 350 degrees F. Cream together butter and confectioners' sugar until smooth. Stir in vanilla and almond extract. Mix in the flour, and then one cup of the mini chocolate chips.

For Chocolate Dipped Shortbread Cookies:

Shape dough into 2 x 1/2 inch logs. Place logs 2 inches apart on cookie sheets. Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan.
Melt the remaining cup of chocolate chips and 1 tablespoon of shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate. Place onto waxed paper until set.

For Kris Kringle Cookies:

Roll a heaping teaspoon of dough into a ball. Place cookies 2 inches apart on cookie sheets. Bake for 10 - 13 minutes in preheated oven, or until firm. Remove from cookie sheets and cool slightly. Roll warm cookies in powdered sugar and cool on wire rack.