Recipe by Magique
"A wonderful buttery shortbread, drizzled with white, and/or milk chocolate, with a crunchy almond topping."
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cold butter, cut into 1/2-inch pieces
3 1/2 ounces
white chocolate, chopped
milk chocolate chips
white corn syrup
chopped almonds, toasted
I used a different baking method (rolled mine into a log and refrigerated for about 2 hours, then sliced and baked for 10 minutes at 325), and added chopped maraschino cherries to my dough. For half of my cookies I melted milk chocolate and spread it over the bottom halves and sprinkled with chopped almonds, the others I left plain. We really enjoyed both versions! Very soft, tender cookie - and so pretty with the chocolate and almonds!
* Percent Daily Values are based on a 2,000 calorie diet.
Shortbread Cookies with Chocolate and Almonds
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 110
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