Food recipes
Shortbread Thumbelinas
Shortbread Thumbelinas Ingredients: wheat flour, white, all-purpose, unenriched nuts, almonds salt, table butter, without salt sugars, powdered vanilla extract candies, semisweet chocolate cream, whipped, cream toppin...
Shortbread Thumbelinas
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
butter, without salt
sugars, powdered
vanilla extract
candies, semisweet chocolate
cream, whipped, cream topping, pressurized
Directions:
Combine flour, 1/2 cup almonds, and salt; set aside.
Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
Add flour mixture to butter mixture gradually, beating just until blended.
Stir in vanilla.
Cover dough, and chill 1 hour.
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
Microwave on HIGH 30 seconds.
Whisk until smooth.
Cool 20 minutes, and stir well; cool 8 more minutes.
Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
butter, without salt
sugars, powdered
vanilla extract
candies, semisweet chocolate
cream, whipped, cream topping, pressurized
Directions:
Combine flour, 1/2 cup almonds, and salt; set aside.
Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
Add flour mixture to butter mixture gradually, beating just until blended.
Stir in vanilla.
Cover dough, and chill 1 hour.
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
Microwave on HIGH 30 seconds.
Whisk until smooth.
Cool 20 minutes, and stir well; cool 8 more minutes.
Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.