Melt-in-your-mouth shortbread cookies with toffee bits, dipped in chocolate.
1 cup unsalted butter, softened
1/2 cup icing sugar
2 tsp vanilla
1 3/4 cups all purpose flour
1/2 cup corn starch
3/4 tsp baking powder
1/4 tsp salt
1 cup toffee Bits
1 cup chocolate melting wafers (or chocolate chips)
Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
Beat butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in toffee bits and remaining flour mixture.
Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart.
Bake in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes.
Heat chocolate wafers in a double boiler and dip the cookies in half-way. Set on wax paper until chocolate has hardened.
Well this recipe is a little late, since Christmas is already over, but I had a few recipes that I didn’t manage to post before Christmas so I’ll be posting them this week. They’re still delicious to make anytime of the year. My family isn’t big on shortbread, but these went over very well. You can’t go wrong with toffee bits and chocolate!
-Recipe adapted from Robinhood.ca