Vanilla Shortbread Dipped in Chocolate and Toasted Almonds
"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."
photo by andrea185
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
72 cookies
- Serves:
- 36
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
- Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
- Crumble almonds with fingers, in a food processor or mini chopper. You don't want them totally ground -- they should still have some texture.
- Stir together flour and salt
- Cream butter and sugar together either by hand or in an electric mixer.
- Add vanilla and mix.
- Add flour and salt to butter mixture and combine well.
- 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.
- Cool on pan for 2 minutes and then cool to room temp on rack.
- Melt chocolate chips in microwave or double boiler.
- Dip each end of each cookie first in chocolate, then in nuts.
- Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
- These stay good for at least a month at room temperature -- but I doubt they'll last that long!
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