Easy Toffee Shortbread Cookies
User Reviews
5
Easy Toffee Shortbread Cookies
Description
This recipe blends softened unsalted butter with vanilla and powdered sugar until smooth and fluffy. Flour, cornstarch, and salt are folded in gradually to form a dense dough, which is combined with toffee bits for a sweet crunch. The dough is scooped and flattened slightly before baking at a moderate temperature to ensure a tender, shortbread texture with just-browned edges.
The resulting cookies are sizable, rich, and buttery, with the toffee bits offering a caramelized sweetness and slight chew. Optional additions such as chocolate chips, nuts, peppermint, cranberries, or pistachios can be incorporated either in the dough or as toppings, permitting customized flavor combinations.
These cookies are suitable for baking ahead and storing for sharing or gifting. Monitoring closely near the end of baking time helps prevent overbaking and preserves the cookies' delicate crumb.
Ingredients
- 1 ¾ cups flour
- 1 cup butter softened, 2 sticks, unsalted
- ⅔ cup powdered sugar 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 chips or caramel or butterscotch chips
- ¼-½ cup Peppermint crushed, or candy canes
- ¼-½ cup pecans crushed or chopped, candied
- ¼-½ nuts crushed or chopped, your favorite
- ½ cup chocolate chips 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, or butterscotch chips, melted
- ¼ cup Sprinkles sprinkled on top or mixed in before baking, or sparkles
Cranberry and Pistachio Shortbread
- ¼-⅓ cup dried cranberries
- ¼-⅓ cup pistachio shelled, chopped
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
- Use fully softened butter to achieve smooth mixing and the best shortbread texture.
- Begin checking cookies around 10 minutes into baking to avoid overbaking and maintain a tender chew.
- Allow cookies to cool on the baking sheet before transferring, as residual heat completes baking and helps maintain shape.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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