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Chocolate Almond Shortbread Cookies


1 cup flour
1 stick butter, room temp
1/2 cup powdered sugar
1 tsp almond extract
4oz package sliced almonds (you might not use all of it)
1/2 cup chocolate chips
1 tsp vegetable oil or light corn syrup


1. Preheat oven to 300F
2. Beat together butter, sugar, and almond extract.
3. Add flour to dough slowly, mixing as you go.
4. The dough will be dry, but keep mixing until it comes together. If it doesn't and stays crumbly, add 1 tsp milk.
5. Drop by rounded teaspoons onto greased cookie sheet. Press with a fork or fingers to flatten, to 1/2" thick.
6. Arrange 4-5 almond slices on top of each cookie, points toward the middle like flower petals.
7. Bake 25 minutes until set but not brown. Transfer onto rack to cool immediately.
8. In a microwave safe dish, melt chocolate chips with oil in 30 second bursts, stirring after each, until smooth.
9. Dip fully cooled cookies into chocolate as desired, you can dip half or the top or drizzle the chocolate on.
10. Lay on parchment paper for the chocolate to set.
11. Crumble some of the remaining sliced almonds and sprinkle over the chocolate before it sets.