Butterscotch Toffee Shortbread Cookies
Buttery shortbread cookies filled with sweet, crunchy toffee bits and creamy butterscotch chips.
Ingredients
- 1 1/4 cups butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup butterscotch chips, slightly chopped
- 1/2 cup toffee bits
Instructions
- In the bowl of a stand mixer with paddle attachment, cream together the butter and powdered sugar. Add in the vanilla.
- In a large bowl, combine the flour, cornstarch, and salt. Add to the butter mixture. and stir to combine.
- Gently stir in the butterscotch and toffee by hand.
- Place the dough on a sheet of plastic wrap. Form into a log about 3 inches in diameter, pressing together. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Using a sharp knife, cut the dough into 1/4 inch slices. Place on sheet pans lined with parchment paper, about 2 inches apart.
- Preheat oven to 350 degrees, and bake for 10-12 minutes, or until lightly golden on the edges. Allow to cool on pan for 5 minutes before transferring to a wire rack.