Black and white shortbread squares
54 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ½ | cup | Powdered sugar |
| 2 | Sticks butter; cut-up and softened | |
| 1 | teaspoon | Vanilla extract |
| 6 | ounces | Semisweet chocolate chips melted |
| 8 | ounces | (to 10) white chocolate, imported; chopped |
| 1 | cup | Almonds, roasted lightly salted; diced |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:37 1. Preheat oven to 350 F. In a food processor, combine flour, powdered sugar, butter, and vanilla. Process until crumbly. Add melted semisweet chocolate and process until dough leaves sides of bowl and forms a ball. 2. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Bake 17 to 20 mins, or until set. 3. Sprinkle cut up white chocolate evenly over top. Return to oven 1 to 2 mins, or until white chocolate melts.
Remove from oven and let stand 2 to 3 mins. 4. With a table knife, spread melted white chocolate evenly over top. Sprinkle almonds on top, pressing in slightly. Let stand 45 mins, then cut into 54 squares about 1½ inches; cookies will still be warm. Let cool in pan. Refrigerate to set up white chocolate. Store, covered, in refrigertor.