Sunday, February 14, 2010
Almond Fudge Shortbread Cookies
These cookies are a wonderful almond fudge over a delicate, flaky, buttery crust. You will want to cut the pieces small as they are very rich. These will surely satisfy your sweet tooth and craving for chocolate. Totally satisfying! This recipe comes from Hersheys.com.
1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp salt
1-1/4 cups flour
1, 12-oz pkg semisweet chocolate chips
1, 14-oz. can sweetened condensed milk
1/2 tsp almond extract
1/2 cup nuts, toasted, sliced or chopped (almonds, walnuts, pecans - any kind)
Heat oven to 350 degrees. Grease a 13x9x2" baking pan. Beat the butter, powdered sugar and salt in a large bowl until blended. Add the flour and mix well. Press into the bottom of the greased baking pan. Bake 20 minutes until lightly browned.
Right before the end of the baking time, melt chocolate chips and sweetened condensed milk in a heavy saucepan over low heat until the chips are melted. Remove from heat and stir in the almond extract. Spread evenly over the shortbread. Sprinkle nuts on top and press down firmly. Cool. Refrigerate 3 hours until firm. Store covered at room temperature. Cut into 36 bars.