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“From "Cookies That Don't Crumble", Good Food Magazine, November 1986.”
READY IN:
55mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
  2. Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
  3. Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
  4. Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
  5. Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
  6. Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
  7. Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.

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