Almond-Tipped Shortbread Fingers Recipe

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 6 (1 ounce) squares white chocolate
  • 1 1/4 cups chopped almonds
  1. In a large mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees F for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
  2. In a microwave-safe bowl, melt white chocolate, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.