Almond Shortbread Cookies with Chocolate Filling

Almond Shortbread Cookies with Chocolate Filling

Layer smooth and sweet chocolate filling between these toasty almond butter cookies for a delightful dessert. Coat the outside in sprinkles or powdered sugar for an extra boost that will make them the star of the cookie exchange.

SKILL LEVEL
intermediate
PREP
55 min
BAKE
8 min

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium40 mg2% DV
Total Carbohydrates10 g3% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium40 mg2% DV
Total Carbohydrates10 g3% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
3/4 cupsliced almonds, toasted*
1 cupbutter or margarine, (2 sticks) softened
3/4 cupgranulated sugar
3 egg yolks
3/4 teaspoonalmond extract
2 cupsall-purpose flour
CHOCOLATE FILLING (recipe follows)
Powdered sugar (optional)

Directions

  • 1. Finely chop almonds; set aside.
  • 2. Beat butter and granulated sugar in large bowl until creamy. Add egg yolks and almond extract; beat well. Gradually add flour, beating until well blended. Stir in almonds. Refrigerate dough 1 to 2 hours or until firm enough to handle.
  • 3. Heat oven to 350°F. On well-floured surface, roll about one-fourth of dough to about 1/8-inch thickness (keep remaining dough in refrigerator). Using 2-inch round cookie cutter, cut into equal number of rounds. Place on ungreased cookie sheet. Repeat with remaining dough.
  • 4. Bake 8 to 10 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about one measuring teaspoonful CHOCOLATE FILLING onto bottom of one cookie. Top with second cookie; gently press together. Repeat with remaining cookies. Allow filling to set, about 1 hour. Lightly sift powdered sugar over top of cookies, if desired. Cover; store at room temperature. Makes about 44 sandwich cookies.
  • CHOCOLATE FILLING: Combine 1 cup HERSHEY'S Milk Chocolate Chips** and 1/3 cup whipping cream in small saucepan. Stir constantly over low heat until mixture is smooth. Remove from heat. Cool about 20 minutes or until slightly thickened and spreadable. About 1 cup filling.
  • * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
  • **HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may also be used.
Ingredients sitting on a table

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