I love shortbread cookies. Even though they aren't really that sweet, there's something about the buttery snap of them that just really makes me happy. So why not make them part of the annual Christmas cookie baking process? And why not make them especially delicious for the occasion by dipping them in chocolate? I think these are going to be my favorite cookies this year, but shhh...don't tell the other cookies.
Chocolate Dipped Toffee Shortbread
Adapted from Two Peas and Their Pod blog
2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
1 cup toffee bits, divided
2 cups semi-sweet chocolate chips
In a small bowl, whisk the flour and salt together. Set aside.
In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in ½ cup of the toffee bits. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
When ready to bake, preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
On a lightly floured surface, roll out the dough into a ¼-inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 15 to 18 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire cooling rack.
Put the chocolate chips in a microwave safe bowl and melt, stirring every 30 seconds until melted. Dip the shortbread cookies in the melted chocolate and sprinkle with additional toffee bits. Lay on a piece of parchment paper or wax paper to set up. Once chocolate is completely dried, store cookies in an air tight container for up to 5 days.
Makes 2 dozen cookies
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