Chocolate Almond Shortbread
Mar
Shortbread is a delicate crumbly cookie that’s perfect for any occasion.
In the bowl of your electric mixer, beat butter, sugar, almond extract and salt until creamy.
With mixer on low speed, add flour. Mix just until a dough forms. With a wooden spoon, rubber spatula or your hands, gently mix in almonds and chocolate chunks.
Remove dough from bowl and form into a rectangular log, 12” long by 2½” wide, and 1” thick on a piece of parchment paper,. Wrap log in the paper and freeze until firm, at least 1 hour.
Preheat oven to 325°F. Remove dough from freezer. (If dough is frozen solid, let stand at room temperature for 30 minutes so it slices easily.
With a sharp knife, cut dough into 1/4-inch-thick slices and place on an ungreased sheet pan an inch apart from each other.
Bake until edges just begin to turn golden, for about 25 Minutes. Cool for 5 minutes on baking sheet, then transfer cookies to a rack to cool completely.
Tip: Log can be wrapped in parchment paper and frozen raw for up to 3 months.