Vanilla Shortbread Dipped In Chocolate And Toasted Almonds

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 1/4 cups unsalted butter
• 1 cup icing sugar
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons vanilla (the real stuff please!)
• 8 ounces chocolate (semi-sweet chips work fine but the better the chocolate the better the result!)
• 1/2 cup sliced almonds

Recipe

• 1 toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
• 2 crumble almonds with fingers, in a food processor or mini chopper. you don't want them totally ground -- they should still have some texture.
• 3 stir together flour and salt
• 4 cream butter and sugar together either by hand or in an electric mixer.
• 5 add vanilla and mix.
• 6 add flour and salt to butter mixture and combine well.
• 7 roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.
• 8 cool on pan for 2 minutes and then cool to room temp on rack.
• 9 melt chocolate chips in microwave or double boiler.
• 10 dip each end of each cookie first in chocolate, then in nuts.
• 11 let cookies set up on wax paper lined baking sheets and then store in an airtight container.
• 12 these stay good for at least a month at room temperature -- but i doubt they'll last that long!