I had sort of a cookie baking marathon yesterday. I’m just about finished with my Christmas Cookie Plates. One of the cookies I made are my Toffee Nut Shortbread Cookies. Shortbread is one of my all time favorites.
Today I’d like to share the recipe with you.
You will need:
1 cup Butter
1/2 cup Confectioners Sugar
1 tsp Vanilla Extract
1 3/4 cup Flour
1/2 cup Cornstarch
1/4 tsp Salt
1/2 cup finely chopped Pecans
1/2 cup finely chopped Butterscotch Chips
1/2 cup English Toffee Bits
Start by creaming together the Butter and Confectioners Sugar.
Stir in the Vanilla
In a separate bowl combine the Flour, Cornstarch and Salt. Gradually add to the butter mixture. Stir in the Nuts, Chips and Bits.
Roll into a log. Cover with plastic wrap and refrigerate 2 hours before slicing.
Bake at 350 degrees for 10 – 12 minutes on an ungreased cookie sheet until lightly browned.
As you can see I’ve made some squarish ones by molding the log into a rectangle before slicing. It makes for a bit of variety.
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