Easy Toffee Shortbread Cookies
User Reviews
5.0
24 reviews
Excellent
Easy Toffee Shortbread Cookies
Report
This easy toffee shortbread cookie recipe is loaded with Heath Bar, Skor toffee bits, and more. It's a melt in your mouth shortbread cookie recipe that everyone loves.
Share:
Ingredients
- 1 ¾ cups flour
- 1 cup unsalted butter softened , 2 sticks
- ⅔ cup powdered or icing sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup Toffee bits Heath or Skor bars, crushed
Options, more or less to taste
- ¾ cup chocolate, caramel or butterscotch chips
- ¼-½ cup peppermints or candy canes crushed
- ¼-½ cup candied pecans crushed or chopped
- ¼-½ Your favorite nuts crushed or chopped
- ½ cup chocolate or butterscotch chips, melted Once cool you can dip the cookies into the melted chocolate and top with any additional toppings as you like. Let cookies cool completely on a cooling rack until the chocolate is set.
- ¼ cup sprinkles or sparkles sprinkled on top or mixed in before baking
Cranberry and Pistachio Shortbread
- ¼-⅓ cup dried cranberries
- ¼-⅓ cup pistachios shelled, chopped
Add to Shopping List
Instructions
- Preheat oven to 325 degrees. Prepare a rimmed baking sheet with butter, parchment paper or cooking spray. Set aside.
- In a medium sized bowl combine the flour, cornstarch and salt, set aside.
- Make sure the butter is room temperature and soft. Grab a medium bowl and cream the butter, vanilla and icing or powdered sugar together until smooth and fluffy. I usually use a handheld mixer to do this on a low to medium speed.
- Gradually blend in the flour mixture. This will gradually come together as a dough. As it thickens I grab a spoon to finish it off.
- Then stir in the Heath or Skor Toffee Bits or whatever option you have decided to use instead.
- Scoop dough into 1 ½ to 2 inch rounds. Flatten cookies slightly to between ½ to ¾ of an inch thick.
- Place cookies about 1 ½ inches apart. Bake for about 20 minutes,or until the edges are just starting to brown. This recipe makes produces around 14 big cookies start checking your cookies at about 10 minutes and watch for the cookies to start to brown around the edges. Allow cookies to cool for at least five minutes before moving them on to wire racks.
Notes
- Be sure the butter is fully softened. It makes mixing easier and results in the best toffee shortbread cookie texture.
- Begin to check your cookies after about 10 minutes so you can remove them as soon as the edges start to brown.
- Always let your cookies cool on the cookie sheet first to allow for carry-over baking.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
61mg
(3%)
Potassium
28mg
(1%)
Fiber
0.4g
(2%)
Sugar
14g
(28%)
Vitamin A
551IU
(11%)
Vitamin C
0.02mg
(0%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 61mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
