Delicious, tender shortbread, filled with buttery bits of toffee and drizzled with a yummy dark chocolate. I believe that Christmas baking always needs at least one good slice and bake cookie. It breaks up the messiness of cut out cookies and brings in something pretty but easy. I love these toffee shortbread cookies!
This toffee shortbread cookie dough also freezes well, making it a great cookie to stock the freezer with for busy days.
Toffee Shortbread Cookies
~ Makes about 3 dozen cookies ~
In a mixer, combine:
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
Beat on high speed until creamy and smooth, about 2-3 minutes. In a separate bowl, whisk together:
1 2/3 cups unbleached white flour
1 tsp. sea salt
Add flour mixture to the butter mixture, and mix slowly, just until a soft dough starts coming together. Don’t over mix. Add 3/4 cup baking toffee bits and mix in on low just until distributed throughout.
Form dough into a round log, 2″ in diameter and wrap in plastic wrap. Chill for at least 3 hours or overnight.
Use a sharp knife to cut the dough into 3/8″ thick slices. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for 8-10 minutes, just until the edges are lightly browned. Remove from pan immediately and cool.
Melt 2/3 cup dark chocolate chips. Use either a spoon or a small zipper bag with a corner snipped off (a quick homemade pastry bag!) to drizzle the cooled cookies.
Enjoy the 12 Days of Christmas Cookies. Happy baking! ~ Jessica
It’s soup weather! Need something delicious to dip in your homemade soup?
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