Milk chocolate almond toffee bits mixed into a buttery shortbread cookie dough
Author: Country Cupboard Cookies
Recipe type: Cookies
Serves: 45
Ingredients
12 ounces unsalted butter (1½ cups)
7 ounces white granulated sugar (1 cup)
2 teaspoons pure vanilla
1 pound unbleached flour ( 3⅓ cups)
½ teaspoon kosher salt
8 ounces toffee bits (1⅓ cup) * I used an 8 ounce bag of Heath Milk Chocolate Toffee Bits. You could also use a toffee bar cut up into small chunks.
Instructions
Preheat oven to 300 degrees
Cream cold butter and sugar together
Add vanilla
Combine flour and salt and mix in just until a stiff dough forms
Stir in toffee bits. I started with my stand mixer, then added the remaining with my hands
Use a small 1¾ inch cookie scoop and form cookies. Or use your hands and form cookies using a little over one Tablespoon of dough.
Roll cookie dough balls until smooth. Place on parchment lined cookie sheet
Press cookies down using a cookie stamp dipped in white sugar, or the bottom of a glass if you don't have a stamp.
Bake 300 degree oven for 18-22 minutes.
Notes
Cold butter is best for shortbread cookies for crispiness The cookie dough will be stiff when you roll the cookies into balls. I roll until smooth for nice edges on the cookies. Cookies keep for weeks if kept in closed container.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/toffee-shortbread-cookies/