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Cookies & Blossoms

Almond Shortbread Cookies with Chocolate Filling

These are not your average cookies — they resemble something you'd see in a bakery! Smooth chocolate filling gets sandwiched between toasty almond butter shortbread cookies in this Chocolate Almond Shortbread Cookies recipe, a dessert that's fancy yet simple. Coat the outside of these delicate Almond Shortbread Cookies with Chocolate Filling in sprinkles or powdered sugar for an extra boost that will undoubtedly make them the star of the cookie exchange.

For another sweet treat that features roasty, nutty ingredients that lend flavor and crunch, make these Chocolate Almond Blossoms, a fresh take on the classic blossom cookie.

Ingredients & Directions

Yields:
44 sandwich cookies
Prep:
55 Min.
Bake:
8 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 3/4 cup
    sliced almonds, toasted*
  • 1 cup
    butter or margarine, (2 sticks) softened
  • 3/4 cup
    granulated sugar
  • 3
    egg yolks
  • 3/4 tsp
    almond extract
  • 2 cups
    all-purpose flour
  • powdered sugar (optional)
You'll Need 
Mixer
Mixing Bowl
Refrigerator
Oven
Cookie Cutter
Cookie Sheet
Saucepan
Shallow Baking Pan

Directions

Tip

To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Tip

HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may also be used.

Chocolate Filling: Combine 1 cup HERSHEY'S Milk Chocolate Chips** and 1/3 cup whipping cream in small saucepan. Stir constantly over low heat until mixture is smooth. Remove from heat. Cool about 20 minutes or until slightly thickened and spreadable. About 1 cup filling.

Additional questions?