Shortbread Cookies with Chocolate and Almonds

Melted white chocolate and milk chocolate are drizzled over these simple, buttery shortbread cookies. Chopped almonds complete this decadent treat.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 180 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup confectioners' sugar
• 2 tablespoons butter
• ½ cup milk chocolate chips
• cooking spray
• 1 tablespoon white corn syrup
• 3 ½ ounces white chocolate, chopped
• 1 cup cold butter, cut into 1/2-inch pieces
• ½ cup chopped almonds, toasted

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.