Shortbread Fingers

Beat 1/2 cup butter with flour, cornstarch, sugar, ground almonds, and vanilla. Divide dough into 4 equal portions. Pinch and press each portion into a 12-inch rope. Gently roll on a smooth surface to smooth out wrinkles and cracks. Cut each rope into 2-inch lengths and place on ungreased baking sheets. Bake in a preheated 350° oven for 18 to 20 minutes, or until just golden on bottoms. Cool on wire racks.

In a saucepan over low heat, combine chocolate with remaining 1 tablespoon butter. Heat, stirring occasionally, until melted and well blended. Dip half of each cookie into the chocolate, then dip into chopped almonds. Place on wire rack. Let cool until chocolate is set.
Makes about 2 dozen cookies.

Related Recipes
Shortbread Cookie Mix
Hazelnut Shortbread
Classic Shortbread Cookies
Maple Shortbread Cookies
Orange Shortbread Cookies
Joyce's Shortbread Cookies
Shortbread
Brown Sugar Shortbread Cookies
Chocolate Shortbread
Butterscotch Pecan Shortbread

Almond Cookie Recipes Index
Shortbread
Butter Cookie Recipes Index
Chocolate Cookies
Chocolate Chip Cookies
Oatmeal Cookies
Cookie Recipes Index
Candy Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter