- 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 small 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.
Reviews forButterscotch Shortbread
"As one person noted, I too only got 24 cookies even though I measured 1/4 inch depth and used 2" cookie cutter. How on earth could anyone get 54? Would love to know.Great cookie, best sampled next day. Second time I went easy on butterscotch as it made them too sweet. A little chocolate on top and I will have a great cookie for our cookie exchange. SERIOUSLY, how did anyone get 54? Loved the roll and cut idea. Thank you"
"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."
"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!"
"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!"
"I made these for a Holiday weekend with family, and had to give out 3 copies of the recipe! I also read the reviews, and did not roll out the dough. I simply rolled it into balls and flattened them. Very good recipe!"
"My oh my - I love baking a huge variety cookies but I may never make any other type of cookie again. These were stupendous. So simple and easy to make and they just melt in the mouth. I read other reviews and so didn't even try to cut them, I just flattened balls of dough with a glass but my dough would have rolled easily. I think the knack is in the cooling of the dough. I did use plain english toffee bits and not chocolate as I liked the idea of no chocolate better and it really worked. They're a "plain" cookie (no frosting or decoration and yet with the hidden toffee treasures they look really appetising too. I'm so tempted to tell everyone that they're awful so I get to save them all for me!Thank you for a wonderful easy and totally more-ish recipe! (But my hips hate you!)"
"This is a very tasty cookie. I had a lot of trouble rolling it out. I finally just rolled them into balls, flattened them and baked them. They were much easier that way."