Wednesday, March 5, 2014

CRISPY ALMOND SHORTBREAD WAFERS

1 cup crispy rice cereal crushed down to 3/4 cup
1 cup butter, softened
2/3 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup toasted ground almonds

Drizzle:
1 cup semi-sweet chocolate chips
1 tbsp shortening

Preheat oven to 375 degrees.

In a large mixer bowl, beat the butter, sugar, and vanilla on medium speed until creamy; reduce speed to low. Add the crushed cereal, flour, and almonds. Beat until combined.

On a lightly floured surface, roll dough, one-half at a time, to 1/8-inch thickness. (Keep the other half of the dough refrigerated until needed.) Cut with 2-inch round cookie cutter.

Place cut cookies on ungreased cookie sheets and bake at 375 degrees for about 7 minutes until the edges begin to brown.  Transfer to wire racks to cool completely.

In a small saucepan, combine chocolate morsels and shortening. Cook and stir over low heat until melted. Place in cake decorating bag fitted with a straight tip or in a plastic zip-top bag with a small cut in one bottom corner. Drizzle over cookies in decorative design of your choosing.


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