Saturday, April 12, 2008

Shortbread fingers

Have I ever mentioned how much I love shortbread?? I mean, it's the most simple thing to make yet it's soo tasty! I make it quite often and to be honest with you, it's simplicity stopped me from posting about it.......until this morning when I made some and decided I should share it with you! Check out the step by step instructions below WITH photos.

1/2 cup butter, softened
1/4 cup powdered sugar
2 tablespoons firmly packed brown sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

1/3 cup caramel ice cream topping (or make your own like I did!)
1/4 cup slivered almonds, coarsely chopped
2oz. milk chocolate, chopped

Preheat oven at 325 degrees. Line an 8-inch square pan with foil (be sure to leave some hanging over the edge).

Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed until creamy.

Reduce speed to low, adding flour, baking powder and salt, beating until combined.

Press dough into prepared pan and prick with fork in even intervals.

Bake for approx. 25 minutes or until light brown. Using foil, remove shortbread from pan.

Immediately cut into desired pieces. Place caramel topping in small saucepan. Cook over medium heat, stirring constantly, until caramel has slightly thickened, (about 3 minutes).

Remove from heat and drizzle caramel over cookies. Sprinkle with almonds.

Allow to cool completely. Melt chocolate until soft, using microwave or stovetop. Stir until smooth, drizzle over cooled cookies. Let stand until set.

The result: A tender, sweet, chocolately treat with a hint of salt that takes the edge off the added sweetness. Morning coffee approved!! Reminds me of a Twix somewhat.

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