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Shortbread Fingers


Yummy little butter cookies with ground almonds, vanilla extract, dipped in melted chocolate.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 cup granulated sugar
  • 1/3 cup ground almonds
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate
  • 1 tablespoon butter
  • 1/3 cup chopped blanched almonds


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.

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