Almond Fudge Topped Shortbread Recipes

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

ALMOND SHORTBREAD I

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350.
• In a large mixer bowl,beat margarine,sugar and salt until fluffy.
• Add flour and mix well.
• With floured hands,press evenly into greased 13x9 inch pan.
• Bake 20-25 minutes or until lightly browned.
• In a heavy saucepan over low heat,melt chips with eagle brand,stirring constantly.
• Remove from heat and stir in extract.
• Spread evenly over shortbread.
• Garnish with almonds,press down firmly.
• Chill 3 hours or until firm.
• Cut into bars.