Sugar Cookie Dippers

Dough:
1/2 cup of butter
1/2 cup of powdered sugar
1/4 teaspoon of salt
2 cups of flour
1 teaspoon of vanilla
1 teaspoon of almond

Beat room temperature butter until fluffy.  Slowly add in powdered sugar.  Beat until fluffy and scrape down sides as needed.

Add in extracts and beat until fluffy.  Slowly add in salt and flour until combined.  You might need to add a little milk to make the dough some together. Refrigerate for two hours wrapped to plastic wrap. 

Roll out on a floured surface and cut into rectangles.  Bake at 325 for 12 min.  Let cool.

 Take cooled cookies
1 1/2 cups of chocolate chips
1 tablespoon of coconut oil
whatever toppings you like we used crush pb cups and sprinkles.

 Melt chocolate chips and coconut oil in a double boiler until smooth.

Dip cookies in chocolate. Let excess  drip off and then into topping and let cool.

Repeat with other kinds of toppings.  I bought a bag a precrushed pb cups at URM.  I ran them in the food processor to get them a little finer.