Wednesday, May 18, 2016

Brown Sugar Shortbread Cookies (with a little chocolate/toasted almonds)

Love these simple cookies!  My hubby loves shortbread.... simple cookies.  He likes chocolate but he doesn't love it as much as I do!  I made these cookies and he loved them plain - before adding any chocolate, almonds or whatever.  He did enjoy a few after I added the chocolate.

This recipe made about 30 cookies.  I used a 2 1/2 inch round cookie cutter.  I wasn't sure how I wanted to decorate them so I dipped some in chocolate, frosted the top and drizzled the top.  I like the half-dipped the best... but I guess it depends how much chocolate you want.  I think they would be great dipped in a white chocolate, a maple flavored white chocolate - really anything.  The basic cookie had a great flavor!

Brown Sugar Shortbread Cookies

2 sticks butter, softened
1 cup dark brown sugar, packed
2 egg yolks
2 cups flour

1 cup semi-sweet chocolate chips
2 tsp shortening

1/2 cup slivered almonds, toasted

Preheat oven to 350.

Put your slivered almonds on a small baking sheet.  Bake for about 5 minutes to get almonds slightly browned with a nutty aroma.  Watch carefully so you don't burn.  Allow to cool.

Line a baking sheet with parchment paper or use a Silpat liner.  In a large bowl, using an electric mixer, cream the butter and brown sugar until well mixed.  Add in the egg yolks, one at a time and beat until well mixed.  Add the flour and beat until mixed.  Form the dough into a ball and pat the dough out onto a lightly floured surface.  Roll or pat out - about 1/8 inch thick.   Using a 2 inch or so cookie cutter or glass, cut the cookies and transfer to prepared cookie sheet.  Bake the cookies 9 - 10 minutes or until slightly golden edges.  Allow to cool slightly and transfer to a cooling rack.  Allow the cookies to cool completely before dipping or frosting.

In s medium microwave bowl, melt chocolate chips and shortening in 30 - 40 second increments until all melted.  When cookies are cooled, either dip half of the cookie in chocolate or spread or drizzle. Top with toasted slivered almonds.  *for drizzling, spoon chocolate into a small ziploc bag, seal and snip a tiny hole in a bottom corner of the bag... and drizzle.

Printable Version

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