A thin, crispy cookie with chocolate chips, almonds and almond extract. . . these Almond Chocolate Chip Shortbread Cookies are amazing! It’s so hard to eat just one.
I can’t believe this year’s 12 Days of Christmas has come to an end! It’s been a fun ride and I‘m a little sad it’s over, but I’m also slightly relieved. I have a list 17 miles long of things I still need to get done for Christmas, and Christmas is 13 days away. . .yikes!
I’m finishing off this year’s sugar frenzy with my Aunt Marge’s Almond Cookies. Aunt Marge was actually my great aunt and she was so awesome. I still have homemade aprons she gave me at a wedding shower 26 years ago. I love them!
Now if you saw the title “Aunt Marge’s Almond Cookies, you’d probably wonder who the heck Aunt Marge is, and you also wouldn’t know there was chocolate chips in these cookies. So I took the liberty of changing the name a little, sorry Aunt Marge.These Almond Chocolate Chip Shortbread Cookies have been a family favorite recipe for years. My grandma used to always make them. I don’t think I’d had them since she my grandma passed away six years ago, until my cousin brought them to our family Christmas party last year.
I had forgotten how insanely good these are. They’re basically a shortbread cookie with chocolate chips scattered throughout, a hint of almond extract and then topped with a simple almond glaze.
It may not sound like much, and they may not look like anything too amazing, but I PROMISE you they’re out of this world. I have to give most of these away when I make them otherwise I’d eat the entire pan.
If you’re not a fan of almond extract (that would be my friend Heather-lol!), you could leave it out, but honestly it’s my favorite part of the cookie. It’s not super strong, in fact, most times I had an extra 1/2 teaspoon because I absolutely love the flavor. I’m guessing coconut extract would be delicious in these, and then you could even sprinkle a little toasted coconut on top instead of the almonds.I hope you give these a try. They would make the perfect cookie to take to a cookie exchange. Honestly, they’re fabulous. I actually had my husband take some to my sister-in-law last night to get them out of my house. She’s an almond extract fanatic! She’s either loving me or hating me right now.Print
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1/2 teacupspoon salt
- 2 cups flour
- 1 Cup Semisweet chocolate chips
- Sliced almonds (I use about 1/3 cup)
- 1 1/2 cups Powdered sugar
- 1 teaspoon Almond extract
- 3 tablespoons hot water (may need a little more to get a pourable consistency)
- Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper or spray with cooking spray.
- In the bowl of an electric mixer, cream butter and sugar.
- Add vanilla and almond extract, salt and flour. Mix until well combined. Mix in chocolate chips with mixer on low.
- Scatter spoonfuls of cookie dough onto prepared cookie sheet and then evenly press dough to the edges of the pan. (*This takes several minutes because the dough it thick. It ends up being a thin layer covering the sheet, don’t worry, that’s how it’s supposed to be.) Sprinkle sliced almonds on top and lightly press into the dough.
- Bake for 17-20 minutes or until edges turn golden brown. Let cool and then pour glaze over them and spread evenly. Cut into desired size (sometimes I just end up breaking chunks off like bark).
- While the cookies are baking, whisk together glaze ingredients until smooth, set aside. (You want this to be “pourable.”)
Watch these closely because they can get dark really quickly. I usually set my timer for 15 minutes and then check them every minute until they’re done. I do like to let the edges get a deep golden brown then I take them out. This way I get some that are really crispy (the edges) and then some (the center pieces) that have just a little bit of crisp to them but are still a little on the soft side.