2 cups all-purpose flour ½ cup sugar Dash salt 1 cup cold butter (no substitutes) 1 tablespoon cold water 1 teaspoon almond extract ½ pound dark chocolate candy coating, melted
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball. On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with a 2 ½ inch heart-shaped cookie cutter dipped in flour. Place 1- inch apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325 degrees for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before moving to wire racks to cool completely. Dip one side of cookies in candy coating; place on waxed paper until set.
