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CHOCOLATE-GLAZED SHORTBREAD

Active Time : 1 Hour 45 Minutes
Total Time : 1 Hour 45 Minutes
Serves : 54
INGREDIENTS
  • 2 cups Ultragrain® All Purpose Flour
  • 1/8 teaspoon salt
  • 1 1 cup = 2 sticks cup Fleischmann's® Original-stick, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 6 squares (1 oz each) semisweet baking chocolate
  • 1 or candy sprinkles cup finely chopped pecans
DIRECTIONS

Preheat oven to 325°F. Combine flour and salt; set aside.

Combine Fleischmann's, sugar and almond extract in large bowl. Using electric mixer on medium-high speed, beat until creamy. Gradually add flour mixture.

Shape half of dough into 8-inch long log. Flatten dough log to 1/2-inch thick. Slice into 1/4-inch slices and place cut-side-down on ungreased baking sheet. Repeat with second half of dough. Bake 15 minutes or until pale golden brown. Cool on wire rack.

Melt chocolate in small saucepan over low heat. Dip one end of cookies into chocolate then into nuts or sprinkles. Place on waxed paper until set.