Chocolate-Almond Shortbread

Author: Canadian Living

This melt-in-your-mouth cookie surrounding chocolate-covered nuts will take a celebrated place on the cookie tray.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: January 2009

Ingredients

  • 1 cup butter softened
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 pinch salt
  • 1 3/4 cup all-purpose flour
  • 1 1/3 cup whole chocolate-covered almonds

Method

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.)

Nutritional facts Per cookie: about

  • Sodium 37 mg
  • Protein 1 g
  • Calories 110.0
  • Total fat 8 g
  • Cholesterol 14 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate-Almond Shortbread

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