SHORTBREAD COOKIES WITH CHOCOLATE AND ALMONDS
A wonderful buttery shortbread, drizzled with white, and/or milk chocolate, with a crunchy almond topping.
Provided by Hunter StClaire
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place flour, confectioners' sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish.
- Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.
- Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they're completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork.
- Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 16.1 g, Cholesterol 24.9 mg, Fat 12.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.1 g, Sodium 120.1 mg, Sugar 7.2 g
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