CHOCOLATE CHIP SHORTBREAD COOKIES

It’s the most delicious time of the year, packed with creative and festive treats! I’m a big fan of cookies. Each year I like to challenge my baking skills and step into my test kitchen for some cookie recipe development. Sounds tasty right?

This holiday season I mixed up a NEW irresistible cookie inspired by local California ingredients. Each nibble is sure to make your taste buds do a little happy dance. Let’s just say there’s some dipping involved, and it might even get a little messy. If you are ready for some fun, let’s go!

INGREDIENTS

• 14 tablespoons unsalted butter , softened (7 ounces)
• 1/2 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups gluten-free flour , (Bob's Red Mill)
• 3/4 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 cup almonds , chopped (divided)
• 1/3 cup mini semi sweet chocolate chips
• 8 ounces dark chocolate chips

INSTRUCTIONS

• In a bowl of a stand mixer fitted with the paddle attachment, mix softened butter and sugar on low speed to combine. Increase speed to medium and beat for about 3 minutes, until light and creamy. Scrape down the sides of the bowl and mix in the almond extract.
• In a medium sized bowl combine flour, cinnamon, salt, 1/3 cup of chopped almonds and 1/3 cup mini chocolate chips.
• On the lowest mixer speed, mix in the flour mixture to the creamed butter mixture to combine. Increase speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry, about 20 seconds. Do not over mix, just until it forms a solid mass.
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full recipe : www.jessicagavin.com

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