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!

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