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Almond-Tipped Shortbread Fingers

By: Cindy Sifford

"My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans."

Rate/Review | Read Reviews (8)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 (1 ounce) squares white chocolate
1 1/4 cups chopped almonds

Directions

In a large mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees F for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.