Shortbread Cookies

Ingredients

Cooking Spray

2 Cups All-Purpose Flour

½ Cup Confectioners’ Sugar

½ Teaspoon Salt

1 Cup Cold Butter, Cut Into 1/2-Inch Pieces

1 Teaspoon Vanilla Extract

3 ½ Ounces White Chocolate, Chopped

½ Cup Milk Chocolate Chips

2 Tablespoons Butter

1 Tablespoon White Corn Syrup

½ Cup Chopped Almonds, Toasted

Directions

Step 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Step 2 Place flour, confectioners’ sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish.

Step 3 Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.

Step 4 Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they’re completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 5 Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork.

Step 6 Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.