1 c. soft butter
¾ c. sugar
1 tsp. almond extract
2¼ c. flour
½ tsp. baking powder
¼ tsp. salt
4 oz. semisweet chocolate chips
Preheat oven to 350°F. Sift flour, baking powder and salt. Set aside. Cream butter and sugar until light and fluffy. Add the egg and almond extract. Continue to beat. Slow the mixer down and add the dry ingredients. The dough should be the consistency of soft clay. If it’s too soft, refrigerate for 10 minutes.
Place dough in the cookie press which has been fitted with the flower disk. Press out the cookies onto ungreased cookie sheets. Repeat until all dough has been used. Place a chocolate chip in the middle of the flower. Bake for 6 minutes. Remove from cookie sheet and place on wire racks or wax paper to cool.