Vanilla Shortbread Dipped in Chocolate and Toasted Almonds |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My mom got this recipe from a card at the grocery store about 15 years ago and it's become a family favorite! I've tweaked it a little to make it my own. These are great fresh but are out of this world if allowed to age for a week to ten days in a container at room temperature. The original recipe called for ground almonds but I toast my own for better flavour. Yield is approximate. Prep time includes decorating time. Ingredients:
1 1/4 cups unsalted butter |
1 cup icing sugar |
2 1/4 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons vanilla (the real stuff please!) |
8 ounces chocolate (semi-sweet chips work fine but the better the chocolate the better the result!) |
1/2 cup sliced almonds |
Directions:
1. Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
2. Crumble almonds with fingers, in a food processor or mini chopper. You don't want them totally ground - they should still have some texture.
3. Stir together flour and salt
4. Cream butter and sugar together either by hand or in an electric mixer.
5. Add vanilla and mix.
6. Add flour and salt to butter mixture and combine well.
7. Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes - they should be just set and barely brown on the bottom.
8. Cool on pan for 2 minutes and then cool to room temp on rack.
9. Melt chocolate chips in microwave or double boiler.
10. Dip each end of each cookie first in chocolate, then in nuts.
11. Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
12. These stay good for at least a month at room temperature - but I doubt they'll last that long!
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