Chocolate Dipped Almond Shortbread Cookies Recipe

Chocolate Dipped Almond Shortbread Cookies: the buttery, crumbly shortbread texture we all love, dipped in decadent dark chocolate.

This is a sponsored post written by me on behalf of Eight O’Clock Coffee. All opinions are 100% mine.

One of the things I do every morning, is make myself a nice, big cup of coffee. It wasn't until the last five years that I really began enjoying coffee in the morning, but at this point I have no idea how I ever went without it.

There's something so cozy about that first cup of coffee that really just makes my heart smile. It's delicious and so comforting and I feel like my day gets off to a great start because of it. I'm sure the caffeine helps as well!

I try not to consume too much caffeine, but once in a while I like to treat myself to a nice cup of coffee along with a sweet snack in the afternoon. It's pretty much the best pick-me-up ever! I think this is what they refer to as "self care" but either way, it's my favorite way to treat myself.

I typically stick to my usual combination of hazelnut coffee with a little bit of heavy cream and way too much sugar. But when I found out about the new Eight O’Clock Coffee Infusions, I had to give them a try. This is pretty much the most brilliant thing ever: they've taken the great coffee we all know and love and enhanced it by adding different ingredients to give you what you need, when you need it.

I got to taste all of them, and I really enjoyed each and every single one. I seriously couldn't decide on a favorite, so I switch them out whenever I'm craving some coffee based on my mood and what I feel like I need. You can buy online or in-store- here's a $1 off coupon.

And speaking of an afternoon pick-me-up, I threw together a delicious batch of cookies to enjoy with my coffee. I'm a huge lover of shortbread cookies. They have the most perfectly buttery texture and crumb. Flavored with almond extract and slivered almonds, these cookies are a nice treat without being overly sweet.

The dough actually needs to set in the refrigerator which makes this the perfect make-ahead option. You can even freeze the logs and thaw them for a great slice and bake option whenever the mood strikes.

But of course, I couldn't just leave them well enough alone. I decided to kick them up a notch by dunking them into melted dark chocolate to cover half of them. Sure, they're excellent on their own. But a little bit of rich, chocolaty decadence will totally brighten your day!

Chocolate Dipped Almond Shortbread Cookies Recipe

Jessy Freimann

Chocolate Dipped Almond Shortbread Cookies: the buttery, crumbly shortbread texture we all love, dipped in decadent dark chocolate.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 22 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 147 kcal

Equipment

• ▢
  stand mixer
• ▢
  Spatula
• ▢
  measuring cups
• ▢
  measuring spoons
• ▢
  sheet pan

Ingredients

  

1x2x3x

• 1 cup salted butter softened- 2 sticks
• ⅔ cup confectioners sugar sifted
• 2 large egg yolks
• 1 pinch Kosher salt
• 1 teaspoon almond extract
• 2 cups flour
• ½ cup chopped almonds
• 1 ½ cups chocolate chips optional

Instructions

 

• Cream the butter until smooth and then mix in the sugar until fully combined.
• Add the remaining ingredients except the flour which will be added add slowly until everything is just combined. The mixture will look a little "crumbly"; this is ok.
• On a wax paper covered surface, form two logs with your dough, around 1 ¼ inches thick. Wrap them in wax paper.
• Chill the dough logs in the refrigerator for at least an hour.
• Preheat the oven to 350 degrees.
• Unwrap the dough logs and slice to a desired thickness (I did around ⅓ of an inch) and place the slices on a baking pan lined with parchment or silicone baking mat.
• Bake for 12 to 14 minutes or until they are just barely brown along the edges.
• If you want- dip these into melted chocolate (you can melt in the microwave stirring every 30 seconds or with a double boiler over low heat stirring often).

Notes

This dough logs freeze very well, as do the finished cookies. They'll last in the freezer for up to 6 months.

Nutrition

Serving: 4cookiesCalories: 147kcalCarbohydrates: 16gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgSodium: 66mgPotassium: 15mgFiber: 1gSugar: 4gVitamin A: 257IUCalcium: 6mgIron: 1mg

Tried this recipe?Let us know how it was!

Another favorite recipe is this cookie recipe:

Apple Cinnamon Thumbprint Cookies

I also love these cookies:

Chocolate Peppermint Crinkles

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