Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (5ml) almond extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • A pinch of salt
  • Food coloring (red, yellow, blue, green)
  • 1 cup (180g) semisweet chocolate chips
  • 2 tablespoons (30ml) unsalted butter

Instructions:

  1. Cream together the softened butter and sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in almond extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Divide the dough into four equal portions and add food coloring to each piece.
  7. Roll each colored dough portion into rectangles (about ¼ inch thick) and stack the layers.
  8. Wrap the stacked dough tightly in plastic wrap and refrigerate for at least 1 hour.
  9. Preheat the oven to 350°F (175°C) and cut the dough into equal squares.
  10. Bake for 15 minutes or until edges are lightly golden.
  11. Melt semisweet chocolate chips and butter together.
  12. Dip the cooled cookies into the melted chocolate and allow excess to drip off.
  13. Place cookies on a wire rack to allow the chocolate coating to set before serving.