Toffee Butterscotch Shortbread Cookies
Toffee and butterscotch pieces balance out this crisp, buttery cookie with just enough sweetness! The perfect companion for a cup of coffee or tea!
Directions
1. In a medium bowl, whisk together the flour, powdered sugar and salt. Sift together and set aside.
2. In large bowl, cream butter until light and fluffy.
3. Add vanilla and beat until combined.
4. Add half of the dry mixture to the wet mixture and mix until incorporated.
5. Add remaining dry mixture and beat dough for 2 minutes. It will be crumbly at first.
6. Stir in the chopped butterscotch chips and toffee bits.
7. Knead dough with your hands in bowl until it holds together and form into two equal discs. Cover with wrap and refrigerate for 30 minutes before rolling out.
8. Preheat oven to 300 degrees and line 2 baking sheets with parchment paper or silicone baking mats.
9. Roll out 1 disc of dough on a floured surface. Knead the dough with your hands and press together flat before using rolling pin. Roll dough to 1/4” thick.
10. Make cutouts with a 3”-4” circle cookie cutter and place them on the baking sheet. You should get 8-12 cookies per disc depending on the size of your cookie cutter.
11. Bake at 300° for 15 minutes or until set.
12. Remove from oven and cool for 5 minutes before removing from pan to a wire rack to cool completely.
Toffee Butterscotch Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch chips, chopped into smaller pieces
- 1/2 cup toffee bits
Instructions
- In a medium bowl, whisk together the flour, powdered sugar and salt. Sift together and set aside.
- In large bowl, cream butter until light and fluffy.
- Add vanilla and beat until combined.
- Add half of the dry mixture to the wet mixture and mix until incorporated.
- Add remaining dry mixture and beat dough for 2 minutes. It will be crumbly at first.
- Stir in the chopped butterscotch chips and toffee bits.
- Knead dough with your hands in bowl until it holds together and form into two equal discs. Cover with wrap and refrigerate for 30 minutes before rolling out.
- Preheat oven to 300 degrees and line 2 baking sheets with parchment paper or silicone baking mats.
- Roll out 1 disc of dough on a floured surface. Knead the dough with your hands and press together flat before using rolling pin. Roll dough to 1/4” thick.
- Make cutouts with a 3”-4” circle cookie cutter and place them on the baking sheet. You should get 8-12 cookies per disc depending on the size of your cookie cutter.
- Bake at 300° for 15 minutes or until set.
- Remove from oven and cool for 5 minutes before removing from pan to a wire rack to cool completely.
Calories
228.22Fat (grams)
13.92Sat. Fat (grams)
9.01Carbs (grams)
24.22Fiber (grams)
0.38Net carbs
23.84Sugar (grams)
13.45Protein (grams)
1.72Sodium (milligrams)
153.46Cholesterol (grams)
34.05