Almond Shortbread Cookies with Chocolate Filling
Details
- Timing
- Timing
- Total:
- Bake:
- 8 Min.
- Prep:
- 55 Min.
- Skill Level:
- Intermediate
- Yields:
- 44 sandwich cookies
These are not your average cookies — they resemble something you'd see in a bakery! Smooth chocolate filling gets sandwiched between toasty almond butter shortbread cookies in this Chocolate Almond Shortbread Cookies recipe, a dessert that's fancy yet simple. Coat the outside of these delicate Almond Shortbread Cookies with Chocolate Filling in sprinkles or powdered sugar for an extra boost that will undoubtedly make them the star of the cookie exchange.
For another sweet treat that features roasty, nutty ingredients that lend flavor and crunch, make these Chocolate Almond Blossoms, a fresh take on the classic blossom cookie.
Ingredients & Directions
- Prep Time
- 55 minutes
- Bake Time
- 8 minutes
- Cool Time
- 30 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cupsliced almonds, toasted*
-
1 cupbutter or margarine, (2 sticks) softened
-
3/4 cupgranulated sugar
-
3egg yolks
-
3/4 tspalmond extract
-
2 cupsall-purpose flour
-
powdered sugar (optional)
Directions
Equipment Needed
Mixer
Mixing Bowl
Refrigerator
Oven
Cookie Cutter
Cookie Sheet
Saucepan
Shallow Baking Pan
1
Finely chop almonds; set aside.
2
Beat butter and granulated sugar in large bowl until creamy. Add egg yolks and almond extract; beat well. Gradually add flour, beating until well blended. Stir in almonds. Refrigerate dough 1 to 2 hours or until firm enough to handle.
3
Heat oven to 350°F. On well-floured surface, roll about one-fourth of dough to about 1/8-inch thickness (keep remaining dough in refrigerator). Using 2-inch round cookie cutter, cut into equal number of rounds. Place on ungreased cookie sheet. Repeat with remaining dough.
Tip
To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
4
Bake 8 to 10 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about one measuring teaspoonful Chocolate Filling onto bottom of one cookie. Top with second cookie; gently press together. Repeat with remaining cookies. Allow filling to set, about 1 hour. Lightly sift powdered sugar over top of cookies, if desired. Cover; store at room temperature.
Tip
HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may also be used.
Chocolate Filling: Combine 1 cup HERSHEY'S Milk Chocolate Chips** and 1/3 cup whipping cream in small saucepan. Stir constantly over low heat until mixture is smooth. Remove from heat. Cool about 20 minutes or until slightly thickened and spreadable. About 1 cup filling.
-
Nutrition FactsServings Per Container 44 servingsServing size 1 sandwich cookie (23g)Amount per servingCalories110% Daily Value*Total Fat 8g 10%Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 30mg 10%Sodium 40mg 2%Total Carbohydrates 10g 4%Dietary Fiber 1g 4%Total Sugars 6gIncludes 5g Added Sugar 10%Protein 2gVitamin D 0 0%Calcium 16mg 2%Iron 1mg 6%Potassium 43mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
