Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!
Just last week I shared a wonderful recipe for White Chocolate Hazelnut Shortbread cookies and they have been a huge hit with you all. So, staying with the shortbread trend, today we have these Milk Chocolate Drizzled Almond Shortbread cookies! They are melt in you mouth delicious, studded with toasted chopped almonds and topped with a drizzle of milk chocolate.
If you’re looking for more Christmas cookies, check out The Twelve Days of Christmas Cookies, 30 Great Christmas Cookie Recipes, or the Favourite Holiday Bar Cookies.
What are These Shortbread Cookies Like
- Difficulty – Although these cookies have only six ingredients, they are well known for bakers having troubles getting them just right. Make sure to read the recipe tips so that your cookies turn out just like the ones you see here! They are a little delicate and may break if you don’t store them away carefully.
- Taste – These cookies are light, buttery and they melt in your mouth.
- Serving – I used a two inch star cutter and rolled my dough to 1/2 inch thickness. So these are thick cookies. I got 20 cookies from this recipe. In the recipe card you can easily scale the recipe up or down.
Ingredients
- Flour – I used regular all purpose flour for these cookies.
- Salt – Regular table salt.
- Butter – This recipes uses unsalted real butter at room temperature.
- Powdered sugar – This is a super fine sugar that you may know as icing sugar or confectioner
- Almonds – I toasted and chopped almonds to add to the shortbread cookie dough.
- Milk chocolate – Milk chocolate is melted and drizzled over these cookies. You can use any brand.
NOTE, The full ingredient list and instructions can be found at the end of the post in the recipe card.
Instructions
- Toast almonds – Add the almonds to a skillet set over medium heat. Shake the pan and toast the nuts for about 5 minutes until you can start to smell them. Be careful not to burn them. Remove from heat and finely chop. Set aside.
- Combine flour and salt – In a medium bowl, whisk together the flour with the salt.
- Make shortbread dough – In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and 3/4 cup of the chopped almonds and stir in until just incorporated.
- Chill dough – Divide the dough into two portions. Wrap each dough ball in plastic wrap and put it in the fridge for about 1/2 hour to chill.
- Preheat oven – Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- Cut out cookies – On a lightly floured surface roll out the dough to about 1/2 inch thick. Using a 2 inch star cookie cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake – Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don’t let the cookies brown. If you notice the edges start browning, remove from the oven.
- Melt chocolate – Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- Top cookies – When the cookies have cooled, drizzle over melted chocolate. Immediately sprinkle over remaining chopped almonds.
- Store cookies – Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.
Recipe Tips
- Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
- Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.
Substitutions and Flavour Changes
- Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
- Almonds – You can use pecans, walnuts, pistachios, macadamia nuts or hazelnuts.
- Milk chocolate – Feel free to opt for semi sweet dark chocolate or white chocolate. You can half dip or fully dip the cookies.
Serving & Storage
Make a cookie platter, share with your friends, give them as gifts or keep them for yourself!
How to store these cookies
- On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
- In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
- In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.
Frequently Asked Questions
Can you substitute margarine for butter in shortbread cookies?
Shortbread really does require butter for it’s taste and texture, so it’s best to avoid margarine
Why use powdered sugar?
Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.
What’s the difference between a butter cookie and a shortbread cookie?
The main difference between butter cookies and shortbread cookies is that butter cookies have more sugar and are sweeter.
White Chocolate Hazelnut Shortbread
Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!
Check out this recipe
Whipped Shortbread
Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.
Check out this recipe
Chocolate Drizzled Shortbread
Shortbread is an absolute Christmas classic. And these Chocolate Drizzled Shortbread cookies are a great alternative to those. A crisp buttery cookie, drizzled with dark chocolate and topped with festive sprinkles.
Check out this recipe
Milk Chocolate Drizzled Almond Shortbread
Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!
Servings: 20 cookies
Calories: 197kcal
Ingredients
- 2 Cups all purpose flour
- Pinch salt
- 1 Cup butter unsalted
- 1/2 Cup powdered sugar
- 1 cup almonds divided
- 4 oz milk chocolate roughly chopped
Instructions
- Add the almonds to a skillet set over medium heat. Shake the pan and toast the nuts for about 5 minutes until you can start to smell them. Be careful not to burn them. Remove from heat and finely chop. Set aside.
- In a medium bowl, whisk together the flour with the salt.
- In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and 3/4 cup of the chopped almonds and stir in until just incorporated.
- Divide the dough into two portions. Wrap each dough ball in plastic wrap and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/2 inch thick. Using a 2 inch star cookie cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don’t let the cookies brown. If you notice the edges start browning, remove from the oven.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- When the cookies have cooled, drizzle over melted chocolate. Immediately sprinkle over remaining chopped almonds.
- Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Milk Chocolate Drizzled Almond Shortbread
Amount Per Serving (1 cookie)
Calories 197
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 24mg8%
Sodium 74mg3%
Potassium 85mg2%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 284IU6%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
