Who doesn’t love shortbread cookies? A little crunchy, a little buttery with a drizzle of 60% Cacao Bittersweet Chocolate. The little surprise in this cookie is the almond paste, oh, so subtle. They are delicious with a glass of milk or a cup of tea.
Makes: about 20 cookies
Prep time: 15-20 minutes
Chill time: 30 minutes
Bake time: 20-25 minutes
¾ pound (3 sticks) unsalted butter, at room temperature
1 cup of sugar, plus extra for sprinkling
1 teaspoon vanilla extract
3½ cups all-purpose flour, plus extra for dusting
¼ teaspoon sea salt
3 tablespoons almond paste
1 cup 60% Cacao Bittersweet Baking Chips
1 tablespoon shortening (do not use butter)
- In the bowl of an electric mixer, with the paddle attachment. Mix together the butter and the sugar until they are combined. Add the vanilla.
- In a medium size bowl, sift together the flour and the salt, then add to the butter and sugar mixture. Mix at low speed until the dough barely starts to come together. Add the almond paste and mix until the dough comes together.
- Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
- Preheat oven to 350° F. while the dough is chilling in the refrigerator.
- Roll the dough ½ inch thick and cut into 2-inch by 2-inch squares, with a squared shaped cutter.
- Place the cookies onto an ungreased baking sheet and sprinkle with sugar.
- Bake for 20 to 25 minutes, until the bottom and edges begin to turn light brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper.
- Melt ½ cup of 60% Cacao Bittersweet Baking Chips in a glass bowl and microwave on high in 30 second increments, until the chocolate is just melted. Stir with a wooden spoon. Add the other ½ cup of baking chips, the shortening, and stir until it is completely smooth. Make sure the chocolate is completely cooled. The more you stir, the smoother and glossier it will get.
- Using a spoon, drizzle the chocolate on each cookie, let sit until chocolate is firm.
RESOURCE LINKS:
60% Cacao Bittersweet Baking Chips:
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