My contribution? Chocolate Shortbread Cookies with Almonds, Ginger and Clementine Zest
These cookies came to life based on a Chocolate Shortbread Cookies by Ghirardelli. This basic, straight forward recipe got a makeover with the help of my friend Dana, a fellow graduate of the Culinary Institute of America. Following a lovely dinner at home, I suggested Dana helps me bake the cookies, and she was more than eager to help. Thank you! We added freshly grated ginger and clementine zest to the dough and studded with toasted almonds. Rather than baking these as separate cookies, we pressed the dough into a baking sheet, baked it whole and then cut it in shape. Happy holidays!
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