Almond-Tipped Shortbread Fingers Recipe

5 7 6
Almond-Tipped Shortbread Fingers Recipe
Almond-Tipped Shortbread Fingers Recipe photo by Taste of Home
Publisher Photo

Almond-Tipped Shortbread Fingers Recipe

Read Reviews
5 7 6
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL 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. 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, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Yield: 4 dozen.
Originally published as Almond-Tipped Shortbread Fingers in Best of Country Cookies 1999, p53

Nutritional Facts

1 cookie: 105 calories, 7g fat (3g saturated fat), 11mg cholesterol, 32mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 2g protein.

Popular Videos

  • 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
  1. In a large mixing bowl, cream butter and brown sugar. 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.
  2. In a microwave-safe bowl, melt white chocolate, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Yield: 4 dozen.
Originally published as Almond-Tipped Shortbread Fingers in Best of Country Cookies 1999, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond-Tipped Shortbread Fingers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KaSm User ID: 4498999 240207
Reviewed Dec. 25, 2015

"My friends made these last year and this year for Christmas gifts and they are so yummy!! She didn't put any nuts on, as my son is allergic. Some she dipped in regular chocolate and some in white chocolate and sprinkles."

MY REVIEW
mcc1611 User ID: 4414263 28319
Reviewed Oct. 4, 2012

"These are one of my husband's favorite cookies. The are definitely very yummy. Any ideas on keeping them round??? Mine ALWAYS go FLAT:(:(:( [email protected]"

MY REVIEW
Denco24 User ID: 6689112 25281
Reviewed Jul. 4, 2012

"These are very good shortbread cookies. I refrigerated the dough before forming the finger logs, then refrigerated the finger logs before cooking and they still went flat when cooking. It may have something to do with the humidity on that day, it was quite humid. Took them to a picnic dinner with home made ice cream as the dessert and these cookies were a huge hit with the ice cream. Very flavorful. Hard to stop eating them!"

MY REVIEW
jslvsclf User ID: 919747 27541
Reviewed Dec. 22, 2010

"This recipe is sooooo good; I dread giving them away as gifts because I want to eat them ALL:):):):) Thank you for the recipe; post more to Taste of Home, I bet you are a fantastic cook in other areas as well."

MY REVIEW
JelliGirl720 User ID: 4877902 28314
Reviewed Dec. 19, 2010

"Made these for my family's cookie exchange this year...some dipped in almonds, some dipped in chocolate sprinkles...everyone LOVED them (even plain they are delicious)!"

MY REVIEW
adrianecheri User ID: 4095765 32879
Reviewed Dec. 8, 2010

"These are crazy easy, and way to fantastic to keep in the house, they must be given away, so I don't become as big as the house!

My only change is to refrigerate the dough for a bit, helps to form the logs."

MY REVIEW
ktroumbly User ID: 1579400 79227
Reviewed Nov. 15, 2008

"I tried making the almond-tipped shortbread fingers, but unfortunately mine did not stay round like the picture, they flattened out and I was wondering what I need to do to keep them in their round shape.

[email protected]
Thanks!
Kala Troumbly"

Loading Image