Toffee Butterscotch Shortbread Cookies

 I always feel like shortbread cookies are more of an adult cookie than a kids cookie.  Am I the only one who feels that way?

They tend to be less sweet than, say, a chocolate chip cookie.  But I’ve added toffee pieces and butterscotch chips to this one and I gotta say they make for a great cookie!  Plus these are incredibly simple slice-and-bake cookies where you can make the dough ahead of time if you want and refrigerate or freeze it.

Add these to your cookie repertoire!

Ingredients

  • 1 ¾ cups flour
  • ½ cup cornstarch
  • 1/8 t salt
  • 1 cup butter, softened to room temperature
  • ½ cup powdered sugar
  • 2 t vanilla
  • ¾ cup butterscotch chips
  • ¾ cup toffee pieces

Directions

These are incredibly, ridiculously easy cookies but no one needs to know.  They are also delicious.

In a small or medium bowl whisk the flour, cornstarch and salt and set that aside.

In a larger bowl, add the butter, powdered sugar and vanilla and mix until smooth.

Get your dry ingredients and add them to the butter mixture and mix again until everything is well blended.  Put your mixer away – you’re done with that.IMG_1817

Add in the butterscotch chips and toffee pieces and stir with a wooded spoon until they’re evenly distributed.

Take your dough and roll it into a log about 3 inches across.  Wrap the log in plastic wrap or wax paper and refrigerate for a couple hours (but can easily be overnight).  IMG_1820Clean up your work space and go do something fun.

When you’re ready to bake, take the log out of the fridge and slice into pieces about ¼ inch thick.  Put the dough on a baking sheet lined with parchment paper, 6 cookies to a sheet.   Bake at 350 for about 12 or so minutes, until the edges and bottom of the cookies turn a nice golden brown.

Take the cookies out of the oven and transfer to a wire rack to cool completely.IMG_1824

Makes about 30 cookies.  FYI – if that’s too many you can freeze the dough for up to three months.  Just take it out of the freezer, let it defrost in the fridge for a day or so and you’ll be good to go.IMG_1827

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