A wonderful buttery shortbread, drizzled with white, and/or milk chocolate, with a crunchy almond topping.

Magique
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Place flour, confectioners' sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish.

  • Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.

  • Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they're completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork.

  • Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.

Nutrition Facts

180 calories; 12.2 g total fat; 25 mg cholesterol; 120 mg sodium. 16.1 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
01/26/2015
I used a different baking method (rolled mine into a log and refrigerated for about 2 hours then sliced and baked for 10 minutes at 325) and added chopped maraschino cherries to my dough. For half of my cookies I melted milk chocolate and spread it over the bottom halves and sprinkled with chopped almonds the others I left plain. We really enjoyed both versions! Very soft tender cookie - and so pretty with the chocolate and almonds! Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2015
I used a different baking method (rolled mine into a log and refrigerated for about 2 hours then sliced and baked for 10 minutes at 325) and added chopped maraschino cherries to my dough. For half of my cookies I melted milk chocolate and spread it over the bottom halves and sprinkled with chopped almonds the others I left plain. We really enjoyed both versions! Very soft tender cookie - and so pretty with the chocolate and almonds! Read More
(3)
Rating: 5 stars
01/26/2015
I used a different baking method (rolled mine into a log and refrigerated for about 2 hours then sliced and baked for 10 minutes at 325) and added chopped maraschino cherries to my dough. For half of my cookies I melted milk chocolate and spread it over the bottom halves and sprinkled with chopped almonds the others I left plain. We really enjoyed both versions! Very soft tender cookie - and so pretty with the chocolate and almonds! Read More
(3)
Rating: 5 stars
08/17/2015
Made as the recipe stated apart from not adding the white corn syrup to the milk chocolate - and took the shortbread from the oven 7 minutes early. Surprised how well they cut and didn't crumble. Husband said they may be the best cookies ever - which is high praise indeed! Read More
(2)
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Rating: 5 stars
01/04/2017
DO NOT BAKE FOR 30-35 MINUTES!!!!!!!! I found that 10-15 minutes was plenty for these cookies even leaving the ends a little more then golden brown and I needed to throw those pieces out. I still ended up with 20 cookies instead of 24. Read More