- 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
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
- Preheat oven to 350°. 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 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.
Reviews for Butterscotch Shortbread
"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."
"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."
"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."
"I made these for Santa and he said they were yummy! They are so light and good."
"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!"