Shortbread Roca Cookies

I love any kind of shortbread.  It’s the richness and melt-in-your mouth texture that I want. Shortbread Roca Cookies kick Christmas up a notch.  The little bit of DiSaronno adds that “what is it?” moment to the taste.  The Roca gives it texture and sweetness.  I think you will be in heaven.

Roca is an almond butter crunch covered in chocolate.  I buy it by the large box from Costco on line.  Some of the candy has a coating of chopped almonds.  Sometimes I just eat Roca with a good glass of wine for dessert.  LOL  It’s that time of year.  I do enjoy it all year too.

You may double this recipe.  I used rounded tablespoons for the larger cookies, but teaspoons makes a nice dainty cookie.  Adjust the cooking time form 20 minutes for the large cookies to 15 minutes for the smaller ones.

Shortbread is Scottish and if you are interested in reading about its origins go to https://www.historic-uk.com/HistoryUK/HistoryofScotland/Scottish-Shortbread/

Another great Christmas Cookie on my blog https://recipesatmytable.com/glazed-fruit-coconut-drops/

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1 3/4 cups flour
• 1/4 cup cornstarch
• 10 roca cookies, about 1 cup ground
• 1 tsp DiSaronno liqueur
• some icing sugar for dusting

Process

This is the Roca Candy I use.

Set the paddle in your mixer and on high speed whip together the butter and sugar. 

In a medium bowl mix the flour and cornstarch.  Add it in 1/4 cup at a time to the butter mixture. 

Lift up the paddle and scrape the rest of the dough into the bowl before adding in the Roca. 

With a food processor grind the Roca. 

Add the Roca and the DiSaronno liqueur and mix by hand. 

Drop by tablespoons or teaspoons on a parchment lined cookie sheet.  Make sure they are one inch apart.  

Bake in a 350 F oven for 20 or 15 minutes depending on size.  Remove from pan and place on a wire rack to cool.  

Dust with some icing sugar before serving.