Monday, April 07, 2008
Hershey's Almond Chocolate Chip Shortbread
From my Hershey's Homemade Cookbook but also online - click here for the recipe.
I cut the ingredients in half and baked in an 8" x 8" pan. I didn't want a lifetime commitment nor the temptation of the 13" x 9" pan! I was also able to lop off almost 2 tablespoons of butter without any difference. I also used regular sized chips and lined the bottom of the baking dish a la Martha for easier removal.
Grade: A! They are rich enough you really can't overeat. One'll do ya!