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Home > Recipes > Almond Shortbread Cookies with Chocolate Filling

Almond Shortbread Cookies with Chocolate Filling Recipe

Almond Shortbread Cookies with Chocolate Filling
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Milk Chocolate Chips x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x Christmas x
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Prep Time:
55 Minutes
Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3/4 cup sliced almonds, toasted*
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3 egg yolks
  • 3/4 teaspoon almond extract
  • 2 cups all-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.

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