Serves: Makes 6 dozen or 36 (2 cookie) servings.
teaspoon baking soda
cup (2 sticks) butter, softened
teaspoons McCormick® Pure Almond Extract
ounces white baking chocolate, coarsely chopped
cup slivered almonds
Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets. Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.