Chocolate Almond Shortbread

1. 1

   Heat oven to 325 degrees.

2. 2

   Cream butter and sugar in a large bowl with an electric mixer or in a stand mixer.

3. 3

   Add the vanilla and salt; beat or mix to blend.

4. 4

   On low speed, add the flour, cocoa and almond meal, mixing well.

5. 5

   Divide into 3 pieces; wrap in plastic wrap and chill, 30 minutes.

6. 6

   Roll out dough, one piece at a time, on a lightly floured surface to about 1/4-inch thickness.

7. 7

   Cut with cookie cutters; transfer to parchment-lined cookie sheet.

8. 8

   Repeat with remaining dough.

9. 9

   Bake, in batches if necessary, until slightly firm to the touch, about 20 minutes.

10. 10

    Cool on racks.

11. 11

    Store in airtight containers.

12. 12

    Can be frozen for months.

* Per serving · 4 servings · Values may vary.

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