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Butterscotch Shortbread

 Butterscotch Shortbread
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
54 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure 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.
Nutritional Facts: 1 cookie equals 76 calories,

2 of 2

Butterscotch Shortbread (continued)

Nutritional Facts: 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.