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
Topping
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
No comments:
Post a Comment