Preheat oven to 300°F. Using an electric mixer, beat the butter and sugar in a large bowl until fluffy.

Mix together the flour, almond meal and salt in a smaller bowl. Add this mixture to the butter mixture and blend together well.

Form the dough into a ball. Wrap in plastic wrap and chill in the refrigerator until cold, about 30 minutes.

Roll the dough into balls about 2 teaspoons between the palms of your hands. Arrange the balls on a large baking sheet, spacing them one inch apart.

Bake the cookies about 18 minutes or until the bottoms start to brown. Cool the cookies for about 10 minutes on the baking sheet.

While the cookies are baking, place the chocolate, shortening and extract in a microwavable bowl. Microwave by 20 second increments and stir the chocolate until it is melted and well blended.

Dip the cooled cookies in the chocolate and cover with sprinkles.

Let the chocolate harden before serving.

Store in an airtight container at room temperature.