Servings: 24 cookies
Equipment
- 2 baking sheets (parchment paper)
- 1 Medium Bowl
- 1 Stand Mixer (with a paddle attachment)
- 1 Whisk
- 1 Oven
- 1 wire rack
- 1 Airtight container
Ingredients
- 435 g all-purpose flour
- 60 g cornstarch
- 450 g unsalted butter at room temperature
- 195 g almond extract
- 140 g confectioners’ sugar
- 140 g Guittard 900-Count Semisweet Dark Chocolate Chips
Instructions
- Preheat the oven to 300°F. (150°C.) and line 2 baking sheets with parchment paper.
- In a medium bowl, sift together the flour and cornstarch.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium for about 3 minutes, or until creamy.
- Add the almond extract.
- With the mixer on low, gradually add 130 grams of the confectioners’ sugar and continue beating until fully combined.
- Increase the speed to high and beat for about 3 minutes more or until light and fluffy.
- Add the flour mixture in 3 batches and beat on medium for about 2 minutes, or until fully combined.
- Fold in the chocolate.
- Roll the dough into 1 ½ to 2-inch (3.75 to 5-cm) balls and arrange on the parchment-lined baking sheets.
- Bake for 15 minutes, or until the bottoms are light brown—the tops will remain pale. Transfer the cookies to a wire rack and let cool completely.
- Place the remaining 65 grams of confectioners’ sugar in a wide, shallow bowl and set a wire rack inside a baking sheet.
- Roll the cooled cookies in the confectioners’ sugar then place on the rack set inside the baking sheet.
Notes
The shortbread can be stored in an airtight container at room temperature for up to 1 week.