Almond Chocolate Shortbread Cookies
- Yield 16-24 servings
- 3/4 cup butter
- 3/4 cup confectioners sugar
- 1 1/2 cups unbleached flour
- 1 cup chocolate chips
- 2 -- eggs
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1 cup coarsely chopped almonds
Cream butter and sugar; on high with a hand mixer. Add flour; use pastry blender till crumbly. Press into ungreased oblong pan and bake at 350 for 12-15 minutes. Remove from oven.
Sprinkle with the chocolate chips and return to the oven for 1-2 minutes, to soften the chocolate chips. Gently spread the softened chocolate over the shortbread layer.
Top with the egg mixture (eggs, brown sugar, flour, baking powder, salt, and almond extract; mixed together well; on high with hand mixer).
Sprinkle the coarsely chopped almonds evenly on top of the egg mixture.
Bake again, 350, for 20 minutes. Cool before cutting.