Preheat oven to 325F.

Line a baking sheet with parchment paper and set aside.

Combine flour and sugar in a large bowl.

Use a pastry blender to cut in butter. You want very fine crumbs.

Stir in extract and food color (if you want) and use your hands to knead the dough until it comes together and forms a ball. This will happen. Don't give up! Work the dough JUST until it comes together - you don't want to over-work it.

Knead in the Andes chips.

Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.

Cut slices of cookie dough about ¼ inch thick.

Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

Place cookies on baking sheet and bake for 9-12 minutes or just until cookies are set. Do not over bake. I pull mine at 10 minutes.

Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Place in refrigerator for 30 minutes.

Trim edges of cookies, if desired.

Melt chocolate chips and vegetable oil together in the microwave. Heat on high for 30 seconds, stir. Repeat until the chocolate is melted and smooth.

Dip the completely cooled cookies into the melted chocolate and place on waxed paper to set.

Refrigerate until chocolate has set.

Store in airtight container for 3 days or freeze for up to 3 months.