I discovered how easy it is to make shortbread cookies this summer and it may very well be my favorite cookie to both make and eat now! My first iteration was a lemon lavender shortbread and oh lordy was it life-changing. That was my summer shortbread, and now I wanted to share my fall shortbread!
I'm a big big fan of butterscotch and these cookies truly melt in your mouth! You can also make the dough ahead of time - it'll stay good in the refrigerator up to a week and in the freezer up to a month. When you're ready to bake them, they literally only take about 10 minutes. Then you have yummy little disks of happiness!
Servings: Makes 2 dozen cookies
Prep Time: 15 min, with 4+ hours resting in the refrigerator
Total Time: 4 hours, 30 min
INGREDIENTS:
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 1/4 cup flour
1 tsp vanilla extract
Pinch of salt
2/3 cup butterscotch chips, finely chopped
1/2 cup toffee bits
DIRECTIONS:
Using an electric mixer, beat the butter and powdered sugar.
With the mixer on its slowest speed, slowly pour the flour into the butter. Use a spatula to scrape down the sides of the bowl a couple times through this process.
Add the salt and vanilla. Mix again.
Using a spatula or large spoon, fold in the butterscotch and toffee until its has all been combined.
Lay out an 18 inch long piece of plastic wrap on your counter. Scoop out the dough onto the plastic wrap, shape it into a log and wrap the plastic around the log. Tighten the ends until the log is tight and all air pockets are gone. You want to make sure the log is tight, firm, and dense because if it isn't, it will crumble when you go to cut it later.
Put the plastic wrapped dough into the fridge to firm up for 4 hours or overnight. You can also keep this dough in the refrigerator up to 4 days before baking.
When the dough is ready, remove from the refrigerator and preheat the oven to 375 degrees F.
Unwrap the log of dough and on a cutting board, cut the log into 1/4 inch slices. Place the slices 1 inch apart on a baking sheet prepared with a silicon baking mat or parchment paper.
Bake for 12 minutes. The edges should just barely start turning golden when you remove them from the oven. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
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