Shortbread Cookies With Chocolate And Almonds Food

SHORTBREAD COOKIES WITH CHOCOLATE AND ALMONDS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place flour, confectioners' sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish.
• Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.
• Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they're completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork.
• Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.

CHOCOLATE ALMOND SHORTBREAD

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
• Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
• Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

EMILY'S FAMOUS CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
• On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.

ALMOND SHORTBREADS

Steps:

• Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
• Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
• Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
• Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
• Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
• Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.

LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
• Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
• Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.

CHERRY CHOCOLATE SHORTBREAD COOKIES

Steps:

• Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
• Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
• Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
• Cool 5 minutes; remove to a wire rack to cool completely.
• Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.

THE BEST ALMOND FLOUR SHORTBREAD COOKIES

Steps:

• Cream the butter with the almond extract. (either by hand or with a handheld mixer)
• Once smooth, add in the almond flour and sugard. Using your hands, gather the ingredients into a dough.
• Once it's holding together, wrap in cling film and refrigerate for an hour. It is a crumbly dough, so don't worry if it is not perfect and smooth.
• Next, place the dough between 2 parchment papers and roll with a rolling pin. Then, place the dough between 2 parchment papers and roll with a rolling pin. Using cookie cutters, cut your cookie and place it on a baking sheet covered with a silicone mat or parchment paper.
• Place the cookies with almond flour in the fridge for 15 minutes. In the meantime, pre-heat the oven at 425F.
• Bake for 6 minutes or until slightly golden. Adjust to 4 minutes if the almond flour cookies are smaller.
• Allow to cool completely before handling them.
• Optional: Melt the chocolate in 20 seconds increments in the microwave. Dip the cookies as desired or drizzle using a spoon.