Hands-on cooking class

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Shortbread Sticks

Almond Brittle Chocolate Dipped Shortbread Sticks

What to do the with the box of Almond Brittle you got for Christmas. Almond Toffee Chocolate Dipped Shortbread. We made these cookies earlier in the holiday season by using colored sprinkles 


Shortbread Sticks



1 1/2 cups (3 sticks) unsalted butter, slightly softened
1 cup powdered sugar
2/3 cup cornstarch
2 tablespoons granulated sugar
Scant 1/2 teaspoon salt
2 teaspoons vanilla extract
2 3/4 cups all purpose white flour

1 cup chocolate chips

 Assorted Sprinkles

Almond Brittle, chopped fine

 Pre heat 300 degrees. In a large bowl, with an electric mixer on low, then on medium speed, 

beat together the butter, powdered sugar, cornstarch, granulated sugar, 
salt, and vanilla until light and well-blended, about 3 minutes.  
Beat, then stir in the flour until evenly incorporated.  

Set out a 9 x 13 inch baking dish. Pat and press the dough into a rough layer in the baking dish. Lay a sheet of wax paper on the dough, and then press out the dough to form a very smooth even layer. Refrigerate for 30 minutes, or until chilled and firm. Peel off and discard the paper. Using a large, sharp knife or a pizza cutter and cut into ½ inch strips 4 inches long. Bake the shortbread in the middle of the oven for 30- 40  minutes or until just pale golden all over.

Melt the chocolate in the microwave or a double boiler, stirring until smooth. Dip the completely cooled cookies in the chocolate and garnish with assorted sprinkles , almond brittle or other assorted  toppings. Place the dipped cookie sticks on the baking sheet with a cooling rack and allow the chocolate to set until it's fully hardened. Remove the cookie sticks from the baking sheet and serve or store in an airtight container.