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 8×8 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.
- 2½ cups Flour
- ½ cup Powdered Sugar
- 2 sticks Butter (not margarine)
- Wilton Chocolate Melts (optional)
- Crushed Almonds (optional)
- Mix and knead the ingredients either using a kneading beater on a Kitchen Aid or by mixing and kneading really good by hand.
- Take small balls of the dough and press them out by hand
- Cut out rectangles using the pastry cutter (or a knife or cookie cutter).
- Poke each rectangle with a fork a couple of times - you can create a pattern if you want.
- Bake at 350 degrees for 10 to 13 minutes (or until brown).
- Once the cookies are cool, dip them in melted chocolate and sprinkled crushed almonds on the chocolate.