1/2cupunsalted butter, softened,
1 1/2cupsemi-sweet chocolate pieces,
1/2cuptoasted sliced almonds,
1Preheat oven to 325 degrees.
2In large bowl, beat butter and sugar at high speed with electric mixer until fluffy.
3Add flour; mix at low speed until blended.
4Divide dough into four balls; on each of two ungreased baking sheets, pat two balls into 4-inch rounds.
5Prick with fork.
6Score each lightly with knife into 6 wedges.
7Bake 12 to 14 minutes or until edges just begin to brown.
8While warm, cut wedges completely through; cool on wire racks.
9While shortbread cools, melt semi-sweet chocolate pieces with the shortening over low heat, stirring until melted.
10Place chocolate mixture in a pastry tube with a small tip, or make your own with a sealable sandwich bag, snipping one corner to create a hole just large enough for the melted chocolate to pour through.
11Drizzle shortbread with melted chocolate.
12Sprinkle with almonds and pull wedges apart.
13Store in a tightly sealed container.
No Nutritional Information Available