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Almond-Tipped Shortbread Fingers
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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
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.
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |