Sunday, January 8, 2017

Almond Chocolate Chip Shortbread Cookies

Today's post is a milestone for my blog, it is the 500th post. Yes, it is actually hard to believe I have made and posted that many items. There are lots of blogs that die off after the first two years, but I am happy to say after all these posts, my passion still remains. There are so many projects and things I have yet to try and master, it is hard to even imagine stopping. Now on to this recipe...

When someone mentions shortbread cookies, visions of English teatime comes to mind. However, these type of cookies have such a wonderful flavor, it is impossible to limit them to eating only at teatime.

The traditional shortbread cookie is a 1-2-3 part blend. One part sugar, 2 parts butter and 3 parts flour. This particular recipe is not exact to those specifications in regards to the flour content, but it does not detract from the taste.

Shortbread can have many variations. For today's post, I decided to create a teatime cookie with a touch of chocolate. Also, even though it is a butter cookie, the additional flavor of almond was added. The almond flavor is derived from the almond flour and almond extract. This recipe makes 2- 2 1/2 dz cookies.

Almond Chocolate Chip Shortbread Cookies
by flourtrader

1/2 cup powdered sugar
1/2 cup almond flour or meal
1 1/2 cups all purpose flour
1-2 tbs almond extract
3/4 cup mini choc chips
1 cup or 2 sticks of butter (room temp)

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

Whisk together the two types of flour in a medium size bowl and set aside.

Then fill another bowl with the softened butter and almond extract. Beat on medium speed for 2 minutes, stopping at intervals to scrape down the sides of the bowl. Sift the powdered sugar into this mixture. Beat again until the sugar is distributed into the butter.

Take out a wooden spoon and mix the flour blend into the butter batter until a dough is formed. Fold in the chocolate chips.

Shape the dough into balls and place 2 1/2 inches apart on the baking sheet. Then flatten into circles about 2-3 inches in diameter. Place in oven and bake for about 12-15 minutes or until golden brown on the edges. Let cool on baking sheets for 2 minutes, then transfer to rack to completely cool.

Tips and Notes:

1. The amount of extract you use is according to how strong you want the almond flavor in the cookie.

2. Almond meal or almond flour can be used, depending on your preference. Almond meal is not as finely ground as flour. I used almond meal and, as you can see by the picture, there are flecks of almond showing in the cookies.

                                 **LAST YEAR: Orange Liqueur Bundt Cake**