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Almond Shortbread Cookies with Chocolate Filling

Details

Time
3 hours 30 minutes
Skill Level
Intermediate
Yields
44 sandwich cookies

Layer smooth and sweet chocolate filling between these toasty almond butter cookies for a delightful dessert. Coat the outside in sprinkles or powdered sugar for an extra boost that will make them the star of the cookie exchange.

Ingredients & Directions

Prep Time
55 minutes
Bake Time
8 minutes
Cool Time
30 minutes
Chill Time
1 hour

Ingredients

  • 3/4 cup

    sliced almonds, toasted*

  • 1 cup

    butter or margarine, (2 sticks) softened

  • 3/4 cup

    granulated sugar

  • 3

    egg yolks

  • 3/4 tsp

    almond extract

  • 2 cups

    all-purpose flour

  • powdered sugar (optional)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Mixer
Mixer
Mixing Bowl
Mixing Bowl
Refrigerator
Refrigerator
Oven
Oven
Cookie Cutter
Cookie Cutter
Cookie Sheet
Cookie Sheet
Saucepan
Saucepan
Baking Pan
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.

Additional questions?