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Butterscotch Shortbread Recipe

Butterscotch Shortbread Recipe photo by Taste of Home

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After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN

This recipe is:

Diabetic Friendly

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Butterscotch Shortbread Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 54 Servings

30 10 40

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.

Nutritional Facts 1 cookie equals 76 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 45 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Butterscotch Shortbread in Country Woman June/July 2009, p40

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Reviews for Butterscotch Shortbread

Butterscotch Shortbread

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Reviewed on Nov. 17, 2012 by jmkasprak

I thought these had a nice flavor and just melted in your mouth. Instead of rolling them out, I chilled the dough into a log and sliced them. They didn't look as pretty as the picture but it was a big time saver.

Reviewed on Aug. 04, 2012 by kathidahl

These cookies are tasty, but way to fragile for my taste. Has anyone tried adding an egg yolk to better bind the ingredients together? Also, the toffee bits I found did not have any chocolate involved. I think having some chocolate in the mix would have been good.

Reviewed on Jan. 27, 2012 by muffbear74

I had the same problem as Flexybull with the cookies breaking if I tried to remove them from the pan too quickly. Letting them sit for a few minutes helped. This was my first time making shortbread cookies and I am happy with the way they turned out.

Reviewed on Dec. 30, 2011 by sassy gall

I made these for Santa and he said they were yummy! They are so light and good.

Reviewed on Dec. 18, 2011 by Ms.Lady22562

Cookies are amazing! Easy to make, and taste wonderful! I did put on a frosting and added caramel to make them smoother, and they were great both ways!

Reviewed on Oct. 31, 2011 by flexybull

The taste is fantastic! I only got 2 dozen cookies out of this recipe, but I was using Halloween cutouts. I found it difficult to get the cookies off the cookie sheet, but fixed the problem by waiting ~5 min prior to moving to the cooling rack. Next time I make these, I will probably stick to the round cookie cutters- the pumpkins were the only ones that didn't have limbs that broke off!