Almond-Tipped Shortbread Fingers
Best of Country Cookies
My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min./batch + cooling
Ingredients:
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 6 squares (1 ounce each) white baking chocolate
- 1-1/4 cups chopped almonds
Directions:
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces.
Place 2 in. apart on ungreased baking sheets. Bake at 325° for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate at 50% power, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to set. Yield: 4 dozen.