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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| almonds (chopped): 1 cup (toasted//divided) |
| salt: 1/4 tsp |
| salted butter: 1 1/4 cups (softened) |
| powdered sugar (unsifted): 1 cup (sifted) |
| vanilla extract: 1 tsp |
| semisweet chocolate chips (chips): 3/4 cup |
| light whipping cream (fluid): 3 Tbl |
Shortbread Thumbelinas
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
14 min -
Servings
3 serving(s)
Tags
- Combine flour, 1/2 cup almonds, and salt; set aside.
- Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
- Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.
- Cover dough, and chill 1 hour.
- Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
- Bake at 350° for 14 minutes or until set; remove from pans to wire racks to cool completely.
- Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup. Microwave on HIGH 30 seconds. Whisk until smooth. Cool 20 minutes, and stir well; cool 8 more minutes.
- Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.