Sunday, August 22, 2010
Cookie Recipe #232 - Almond Mini Chip Shortbread
Milk is needed to accompany this cookie. It is a shortbread which puts it on the dry side, but I couldn't taste the almond. I think if finely ground almonds were added the taste would be better. Of course, the mini chocolate chips are always a welcome addition.
Ingredients: 1 cup (2 sticks) butter, softened, 1/2 cup granulated sugar, 2 1/2 cups all-purpose flour, 1 teaspoon almond extract, 1 cup mini chocolate chips.
Instructions: Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. In large mixing bowl beat butter and sugar until light and fluffy. Add flour and almond extract; blend well. Stir in mini chocolate chips and pat into prepared pan.
Bake 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Cut into bars. Cool completely in pan on wire rack.
Makes about 36 bars.
"Hershey's Homemade", Hershey Foods Corporation, 1991.