Chocolate Covered Shortbread Cookies

Shortbread is such a versatile snack. It can be served with tea or coffee a it is or you can make it into a very beautiful, tasty and scrumptious dessert by decorating it or add different flavors to it. So, here is my slightly rich in chocolate version of shortbread.

Ingredients:

• ¾ cup of Unsalted Butter
• 1 ¾ cup of All Purpose Flour
• ¾ cup of Sugar
• ½ tsp of Salt
• 1 tsp of Vanilla Extract
• 5.5oz-6oz semi sweet baking chocolate
• Crushed almonds

Tips:

• For best results and easy maneuvering use ingredients at room temperature.
• Duration of baking may change with different ovens, so let the shortbread cook for 16 minutes straight and from then on check every minute so that it doesn’t burn.
• Roast the almonds before crushing them in the grinder.

Directions:

• Preheat the oven to 350 degrees F.

• Grease a pie pan with butter or spray it with non-stick cooking spray and set aside.

• Cream together the butter, sugar and vanilla until very creamy.

• Add the flour and salt and mix to make a dough.

• Press the dough into the pan and even it out.

• Poke the dough with a fork so, it doesn’t puff up while baking.

• Bake for 16 to 20 minutes or until lightly golden.

• Remove pan from the oven and let it cool completely.

• Melt chocolate over bain-marie or in a microwave. Mix it well till it becomes smooth liquid.

• Spread the melted chocolate over the shortbread and sprinkle it with crushed almonds. Let it cool in the refrigerator to set the chocolate.

• Remove the shortbread out of the pan and cut it in either cookie shape or pie shape and serve it with some coffee.