Chocolate-Almond Shortbread
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This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 110 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 37 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 4 |
| vit A | 4 |
| vit C | 3 |
| folate | 10 |
This melt-in-your-mouth cookie surrounding chocolate-covered nuts will take a celebrated place on the cookie tray.
Ingredients
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 1-3/4 cups all-purpose flour
- 1-1/3 cups whole chocolate-covered almonds
Preparation
In bowl, beat butter with sugar until light and fluffy; stir in cornstarch and salt. Stir in flour and almonds, about one-third at a time, to make smooth dough.
Drop by rounded 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Refrigerate until chilled, about 1 hour.
Bake in 275°F (140°C) oven until bottoms are golden, about 40 minutes. Let cool on pan on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Drop by rounded 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Refrigerate until chilled, about 1 hour.
Bake in 275°F (140°C) oven until bottoms are golden, about 40 minutes. Let cool on pan on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Magazine: January 2009
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