Butterscotch Shortbread
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
YIELD: 4-1/2 dozen.
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’ve given away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN
Ingredients
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1 cup butter, softened
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1/2 cup confectioners' sugar
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1 teaspoon vanilla extract
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1-3/4 cups all-purpose flour
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1/2 cup cornstarch
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1/4 teaspoon salt
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1/2 cup butterscotch chips, finely chopped
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1/2 cup milk chocolate English toffee bits
Directions
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1.
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.
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2.
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.
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3.
Bake 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts
1 cookie: 76 calories, 5g fat (3g saturated fat), 10mg cholesterol, 45mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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