Shortbread is a delicate crumbly cookie that’s perfect for any occasion.
Yield: 48 shortbread cookies
In the bowl of an electric mixer, beat butter, confectioners’ sugar, almond extract, and salt until creamy.
Add flour and mix on low speed just until a dough forms.
With a wooden spoon, rubber spatula, or your hands, gently mix in chocolate chunks and almonds.
Shape dough into a rectangular log (12 inches long, two and a half inches wide, and one inch thick).
Wrap in parchment paper and freeze until firm, at least one hour.
Preheat oven to 325 degrees Fahrenheit.
Remove dough from freezer. (If frozen solid, let stand at room temperature 30 minutes.)
With a sharp knife, slice into pieces that are a quarter of an inch thick.
Place shortbread pieces on an ungreased baking sheet, one inch apart.
Bake until edges just begin to turn golden, 20 to 25 minutes.
Cool five minutes on the baking sheet, then transfer to a rack to cool completely.
The prepared dough log can be wrapped in parchment paper and frozen, unbaked, for up to three months.