Sometimes You Must Indulge……
I know that with most of my recipes I try to keep calories, fat, carbs, and protein all in check, but sometimes, just sometimes, you have to throw all caution to the wind and eat something just because it tastes good. I do have to say though that even though this recipe, and a few of my others, may not be a recipe that you would eat daily, at least it isn’t processed. If you are going to eat a cookie this will be far better for you than eating something out of a box, or from a bakery. The quality of ingredients that are in your food do make a difference to how your body uses the food you eat. So, if you want to indulge, make sure that you make it yourself. Don’t settle for second best. 😉
Second, these cookies didn’t turn out as pretty as I would have liked. I used semi-sweet chocolate chips because it is what I had on hand, but dark chocolate would have gone on so much smoother. I tried one cookie, the kids scarfed down the rest, poor hubby didn’t even get to test them out. I have to say that by far these are some of the butteriest (just one of those words), flakiest shortbread cookies I have ever eaten. Last Fall I made a couple different shortbread cookie recipes, but back then I was using light butter. I have to say that while it dropped the calories considerably I will never use light butter again. The amount of preservatives, and funky fillers that are in light butter are a no go for us anymore. Most often if you see the word LIGHT on something, you should just avoid it entirely.
The fact that BOTH of the kids liked these is a huge success, but who doesn’t like sweet, flaky, buttery, cookies with chocolate? Again, I will say that these cookies are a once in a while treat, but when you eat them make sure that you enjoy them, and melt into the indulgence that they are. There is nothing wrong with allowing yourself treats, nothing at all. These are especially good for giving away, or having at “get togethers”. Who says that they are only good for the holidays? Another bonus with these cookies is that they freeze great! You can always make a batch, freeze them, and take one out every once in a while when you feel like treating yourself to something super yummy. No matter how you choose to eat these have at least one, sit back, relax, and enjoy!
What is your favorite shortbread cookie?
Do you like to give them away, or keep them just for yourself?
By Angie Gouchenour
½ cup butter
2 Tablespoons Truvia zero calorie sweetener
2 teaspoons vanilla flavoring, or extract
½ teaspoon almond flavoring
½ cup white flour
½ cup wheat flour
1 ounce almonds- roughly chopped
¼ cup semi-sweet chocolate chips
Preheat the oven to 350’f
In a medium bowl cream together the butter and Truvia; add vanilla
Combine the flours with the butter mixture
Stir in the chopped almonds
Chill for about 10 minutes
Using a Tablespoon size cookie scoop place scant scoops of dough onto a parchment covered cookie sheet
Gently flatten the cookies into circles with your fingers
Place in the preheated oven for 10 minutes
Transfer the cookies to cooling racks and allow to cool completely
In a small microwave safe bowl melt the chocolate chips in 30 second increments (60 seconds)
Spread chocolate on the top half of each cookie with a knife, or the back of a small spoon
Pop the cookies into the fridge until the chocolate is set
136 calories each