Now, that’s a mouthful, isn’t it? Literally!
Rich, incredibly buttery, almond shortbread cookies, dotted with dark chocolate chips. Oh my.
These were the last things my beloved KitchenAid successfully made before he passed away this weekend. I’m glad he ended on a good note, but boy am I going to miss him!
Seriously though, I just about died when my KitchenAid gave out on me.
Seriously?! Right now? The weekend before Thanksgiving with the busy holiday baking season upon us?!
(I have been known to bake every single day in December. Always with my KitchenAid by my side!)
I may have even cried. And I may still be in mourning.
He was a good friend to me. (I promise I’ll move on eventually! And I’m not even wearing black.) ;o)
Back to these cookies though… This is actually my Grandma’s recipe for Sandbakkelse (Norwegian Almond Butter Cookies) that I threw some dark chocolate chips into.
She was known all over the country for these cookies. They are and always have been the favorite of many.
I have never changed her recipe (except to use all butter) but I finally decided it was time to add in a bit of chocolate.
Mmm… Dark, rich chocolate. Sweet, fragrant almond. Butter. Lots and lots of butter.
These are just plain good.
- 2 cups butter
- 2 cups sugar
- 1 large egg
- 1 tablespoon almond extract
- 1/2 teaspoon salt
- 5 cups + 2 tablespoons flour
- 1 cup dark chocolate chips
Preheat the oven to 375ºF.
Cream together the butter and sugar until light and fluffy. Beat in the egg, almond extract and salt until well blended. Mix in the flour until combined and then gently stir in the chocolate chips.
(This is a fairly stiff dough, so you may want to just quickly knead in the chocolate chips by hand!)
Scoop the dough out onto parchment-lined baking sheets. Flatten with a fork dipped in water.
Bake for 8-10 minutes, or until the edges are just barely golden brown.
Remove to a cooling rack to cool completely before storing in Tupperware in the freezer (if they don’t all get eaten right away, that is!).