Almond Shortbread Cookies with Chocolate Filling

Almond Shortbread Cookies with Chocolate Filling

Alyssa made these cookies for us. We all absolutely loved them! We ate the entire batch within 24 hours. I assume they would freeze well—if they lasted long enough to get to the freezer!

¾ cup sliced almonds
1 cup (2 sticks) butter, softened
¾ cup sugar
3 egg yolks
¾ teaspoon almond extract
2 cups all-purpose flour
Chocolate filling (recipe follows)
Powdered sugar (optional)

Toast the 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.

Finely chop almonds; set aside.

Beat butter and 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.

Heat oven to 350°F. On well-floured surface, roll about ¼ of dough to about 1/8-inch thickness (keep remaining dough in refrigerator). Using 2-inch round (or square) cookie cutter, cut into equal number of rounds. Place on ungreased cookie sheet. Repeat with remaining dough.

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 the remaining cookies. Allow to set, about 1hour. Lightly sift powdered sugar over top of cookies, if desired. Cover; store at room temperature.

Chocolate Filling: combine 1 cup chopped chocolate or 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.

Recipe source: Hershey's Chocolate Cookbook