We absolutely love shortbread (and it's one of our must-have treats for Christmas).  Usually, I mix everything up and press it into an 8x8 pan and cover with Nutella when it's fresh from the oven.

But I decided to try something different this year and cut out the shortbread using the pastry cutter..  And, since every recipe needs to have chocolate and nuts in it, I dipped the shortbread in chocolate and covered it with almonds.

I thought these turned out great, and I love how the pastry cutter gave the shortbread a decorative edge to make them just a little fancy.

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Chocolate-Dipped Shortbread Cookies Recipe

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Ingredients

• 2½ cups Flour
• ½ cup Powdered Sugar
• 2 sticks Butter (not margarine)
• Wilton Chocolate Melts (optional)
• Crushed Almonds (optional)

Instructions

1. Mix and knead the ingredients either using a kneading beater on a Kitchen Aid or by mixing and kneading really good by hand.
2. Take small balls of the dough and press them out by hand
3. Cut out rectangles using the pastry cutter (or a knife or cookie cutter).
4. Poke each rectangle with a fork a couple of times - you can create a pattern if you want.
5. Bake at 350 degrees for 10 to 13 minutes (or until brown).
6. Once the cookies are cool, dip them in melted chocolate and sprinkled crushed almonds on the chocolate.

Did you make this recipe?

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