12 to 14 minutes
1/2 cup unsalted butter, softened
1/3 cup powdered sugar
1 cup all-purpose flour
1 1/2 cup semi-sweet chocolate pieces
3 tablespoons shortening
1/2 cup toasted sliced almonds
Preheat oven to 325 degrees.
In large bowl, beat butter and sugar at high speed with electric mixer until fluffy.
Add flour; mix at low speed until blended.
Divide dough into four balls; on each of two ungreased baking sheets, pat two balls into 4-inch rounds.
Prick with fork.
Score each lightly with knife into 6 wedges.
Bake 12 to 14 minutes or until edges just begin to brown.
While warm, cut wedges completely through; cool on wire racks.
While shortbread cools, melt semi-sweet chocolate pieces with the shortening over low heat, stirring until melted.
Place 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.
Drizzle shortbread with melted chocolate.
Sprinkle with almonds and pull wedges apart.
Store in a tightly sealed container.
No Nutritional Information Available