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Chocolate Almond Strips

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1 cup butter, softened
1 cup light brown sugar, packed
2 teaspoons vanilla
1/4 teaspoons salt
2 cups all-purpose flour
1/2 teaspoons baking soda
1 package 6 ounces semisweet chocolate chips
3/4 cup slivered almonds, chopped


Preheat oven to 350 degrees. Grease a 10 x 15" jelly-roll pan. In a large bowl, beat butter, brown sugar, vanilla and salt until light and fluffy. Separately, combine flour and baking soda. Add to butter mixture, 1/2 cup at a time, blending well. Spread mixture evenly into prepared pan. Bake 22-28 minutes, or until golden brown.

Remove pan from oven and immediately sprinkle chocolate chips over hot cookie crust. Cover with a baking sheet and led stand for one minute (or until chocolate is melted). Using a spatula, carefully spread melted chocolate over cookie crust. Immediately sprinkle with chopped almonds and press lightly into chocolate. Refrigerate 10 minutes or until chocolate is set. Working quickly, cut into 100 strips. Cool completely in pan, then remove and store.

Makes approximately 8 dozen cookies.

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