Using a hand or stand mixer, beat butter and sugar together until light and fluffy.

Add vanilla, almond extract, and egg. Mix until combined.

Mix together flour, baking powder, and salt.

Add flour mixture into butter mixture and mix on low speed until just combined. If dough is too sticky, add an additional 1 tablespoon of flour.

Divide dough in half

Sprinkle flour on your table or a piece of parchment paper.

Place half your dough on the floured surface. Using a rolling pin, roll out the dough to ¼ inch thick.

Repeat this step with your second half of dough.

OPTIONAL: At this point, you can choose to refrigerate your dough. To refrigerate your dough, sprinkle each half of rolled dough with flour and top with another piece of parchment paper. Place dough on baking sheet, wrap entire sheet with plastic wrap, and refrigerate for 3 hours to overnight.

Cut out cookies in desired shapes. Pinch remaining dough together and roll out flat to cut additional cookies.

Heat oven to 350°F and line baking sheet with parchment paper.

Bake 8 to 10 minutes or until edges turn golden brown. Remove from oven and cool completely.

While cookies are cooling, combine HERSHEY’S Mini Chips Semi-Sweet Chocolates with vegetable oil in a microwave-safe bowl.

Melt chocolate in the microwave on HIGH for 30 seconds.

Stir and heat in additional 15 second increments as needed until fully melted and smooth.

Drizzle the melted chocolate onto your cookies or dip cookies into the chocolate.

Top with decorative sugar or sprinkles.

TIP: Cookies can also be frosted with your desired frosting and decorated with HERSHEY’S Mini Chips Semi-Sweet Chocolates.