When it comes to Girl Scout cookies, I feel like a lot of people reach for thin mints (obviously) and other chocolatey cookies, overlooking the classic shortbread. I’ll admit, I want chocolate in just about all of my desserts, but I do love a classic shortbread. In this chocolate almond shortbread, I make a shortbread cookie that I know I’ll be reaching for again and again.
These cookies are so easy to make. They require a bit of elbow grease if you don’t own a stand mixer, but if you do, you can whip these cookies up in about 10 minutes and refrigerate them overnight before baking. They’re perfectly buttery, but not overly sweet, and the chocolate chips and almonds add the perfect crunch.
I’m a sucker for almond extract, and frequently substitute it for vanilla extract in baked goods. It just adds a little something and takes desserts to the next level. In this case, it compliments the chopped almonds really well. I promise you won’t be able to eat just one of these!
The chocolate drizzle on the cookies is totally optional, but it does make them look even prettier if you ask me! These would make a great Christmas cookie and that chocolate drizzle makes them even more perfect.
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp. almond extract
- ½ tsp. salt
- 2 cups all-purpose flour
- ⅔ cup chopped almonds
- ⅔ cup chocolate chips + an additional ½ cup for drizzling (optional)
- Using a stand mixer (or a hand mixer if you don't have one, cream the butter and sugar until well-mixed. Add the almond extract and salt and mix again. Finally add the flour and mix until combined.
- Add the almonds and /3 cup of chocolate chips and mix until just combined.
- Form a log out of the dough using your hands and wrap well in plastic wrap. Refrigerate overnight or for at least 8 hours.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- Slice the cookies with a sharp knife and place at least one inch apart on the prepared cookie sheets.
- Bake for 12-14 minutes. These stay light in color and won't turn golden brown.
- Let cool on the cookie sheets for at least 10 minute before removing to a wire rack to cook completely.
- Place the remaining ½ cup of chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring after each iteration, until melted. Drizzle over the cookies.
- Enjoy!
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