Almond-Tipped Shortbread Fingers Becky Grasso
1 cup butter (no substitutes) softened
¾ cups packed brown sugar
2 tsp. vanilla
2 cups flour
6 squares white baking chocolate (or dark Chocolate)
1 ¼ cup chopped almonds.
In bowl, cream cutter and brown sugar. Beat in vanilla. Gradually add flour. Shape ½ cupfuls of dough in ½ thick logs. Cut logs into 2 inch pieces. Place 2 inches apart on ungreased baking sheets. Bake at 325² for 15-17 minutes or until lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds.