Chocolate Dipped Almond Shortbread Cookies

Name: Chocolate Dipped Almond Shortbread Cookies
Yield: Makes 24+ half-dollar size cookies
Ingredients: 3 cups all-purpose flour; 2 cups almonds; 1 cup powdered sugar; 1/2 teaspoon salt; 12 ounces butter; 1 tablespoon vanilla extract; 1 tablespoon Tuaca (optional); 6 ounces good quality chocolate (optional)

By EmFraiche

January 3, 2014

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Author Notes: I first had these cookies during a cooking class at the Nuestra Cocina, a wonderful Mexcian restaurant in SE Portland, OR. I tweaked the recipe by dipping the cookies in chocolate to give a little extra decadence to the subtle almond flavor. This is the perfect quick cookie for your holiday cookie exchange! —EmFraiche

Makes: 24+ half-dollar size cookies

3 cups all-purpose flour
2 cups almonds
1 cup powdered sugar
1/2 teaspoon salt
12 ounces butter
1 tablespoon vanilla extract
1 tablespoon Tuaca (optional)
6 ounces good quality chocolate (optional)

Toast the almonds in a dry skillet until fragrant. Transfer to a dish and let cool.
Mix flour, almonds, powdered sugar, and salt in a food processor. Cube the butter and add it to the flour mixture. Process until the mixture reaches the consistency of wet sand.
Add the vanilla and Tuaca if desired and process until a dough forms. If you're not using the Tuaca, replace with a tablespoon of water.
Roll the dough into a log the diameter of your desired cookie size. Wrap in plastic wrap and refrigerate at least 2 hours or until ready to bake.
When ready to bake, preheat your oven to 350 degrees. Slice your dough log into 1/3 inch coins and place on a foil-lined baking sheet. These cookies won't rise, so you don't need much space between cookies.
Bake for 14-16 minutes or until lightly golden.
If desired, melt chocolate in a double boiler and dip cooled cookies halfway into the chocolate. Set dipped cookies on a cooling wrack and place in refrigerator until the chocolate hardens.