Toffee Shortbread
This melt in your mouth shortbread filled with Skor toffee bits is super easy to throw together and will quickly become a favorite! It makes 30 nice sized cookies and can easily be doubled.
You will thank me later!
ENJOY!
Toffee Shortbread
Equipment
- electric mixer
- Cookie sheet
Ingredients
- 1 cup softened butter
- ½ cup + 2 tablespoons icing sugar confectioners sugar
- ¼ cup cornstarch
- 1 ½ cup all purpose flour
- 1 teaspoon vanilla
- ½ bag Skor toffee chips
Instructions
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In the bowl of electric mixer, blend butter till soft and fluffy.
- Sift the icing sugar into the butter and mix until well blended.
- Sift in the cornstarch and mix until combined well.
- Add flour and mix until dough comes together.
- Add vanilla and mix just until combined.
- Remove bowl from mixer and stir in toffee chips.
- Using a 1 tablespoon size scoop, scoop the dough onto parchment lined baking sheets leaving room for cookie to spread
- Bake for 15-18 minutes, just until edges golden. Cookies will still be a bit soft.
- Cool on baking sheet for a few minutes before removing to a cooling rack.
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https://www.redcottagechronicles.com/baking/toffee-shortbread/
Buttery shortbread plus buttery toffee HAS to be delicious! 🙂 Though there are almonds in Skor and Heath toffee, those with tree nut allergies (like me) can still eat these, by quickly making some homemade toffee. I do it all the time. It requires no candy making skills. 🙂
Yum, I love how buttery these look and I can just imagine how nicely it compliments the toffee pieces. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Thank you Laura! What a nice surprise!!