Shortbread Cookies with Chocolate Covered Almonds
Melt in your mouth shortbread cookies with chunks of chocolate covered almonds
Ingredients
- 2 cups sifted all purpose flour sifting prevents using too much flour
- 1 cup unsalted butter ½ pound at room temperature
- ½ cup icing sugar
- ¼ cup cornstarch
- ¾ cup chocolate covered almonds, chopped into chunks about 30 almonds
Instructions
- Allow butter to warm to room temperature. Add to stand mixer and beat well until fluffy. Scrape down sides of bowl periodically to ensure all butter gets whipped.
- Sift together dry ingredients. Add a small amount to mixer and beat on low, adding more in small amounts until blended. Beat on high for a minute or so.
- Chop almonds into chunks, into thirds or quarters. Add to mixer and beat on low just until incorporated evenly.
- Preheat oven to 325° and set rack to centre of oven. If using 2 racks, arrange evenly as close to centre as possible.
- Line one full size or 2 half size baking sheets with parchment paper. Alternatively dry sheets can be used, do not oil or spray.
- Spoon even amounts of dough onto baking sheet, ensuring there are some chocolate covered almond pieces in each chunk. Cookies can be fairly close together as they don't expand during cooking.
- Bake for 18 minutes or until cookies are just set and only a tiny golden colour on bottom. Do not let brown.
- Cool on a rack before storing in tins.
Nutrition
Serving: 1cookieCalories: 125kcalCarbohydrates: 12.3gProtein: 1.4gFat: 7.8gSaturated Fat: 4.6gCholesterol: 16.8mgSodium: 0.3mgPotassium: 9mgFiber: 0.5gSugar: 4.6g
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