Shortbread Cookies With Chocolate And Almonds

Ingredients

• Servings: 24
• cooking spray
• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 cup cold butter, cut into 1/2-inch pieces
• 1 teaspoon vanilla extract
• 3 1/2 ounces white chocolate, chopped
• 1/2 cup milk chocolate chips
• 2 tablespoons butter
• 1 tablespoon white corn syrup
• 1/2 cup chopped almonds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 25 mins


• 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.