Shortbread Cookies with Toffee AND Chocolate!
I don’t know if shortbread gets any better! You just can’t go wrong with this combination. They are perfectly balanced with sweet, buttery, caramel-like, nutty flavors and they’ll leave you wanting more. In other words, much too hard to resist!
Tips for These Cookies
I’ve listed a quite a few tips in the recipe. The biggest of them being the use of chilled butter. Most shortbread recipes don’t require it but I frequently have issues with shortbread and other types of cookies spreading so I’ll often begin with cubed, chilled butter and this seems to be one of the only things that will help reduce spreading without having to add in too much extra flour. Just be sure that you mix the butter/powdered sugar mixture until there are not longer little chunks of butter in the mixture and it becomes smooth and slightly creamy (and don’t pack your flour when measuring!).
Then also when shaping the logs sort of squeeze and compress the log as you shape it so you fill in any holes that may be in the center since the dough is pretty cold. If you still do happen to have a few little holes when you slice them you can fill them with a little dough. I just love the holidays (other than the fact that every and any store is already starting to get too busy and traffic is getting worse). I love the excitement for the magic of Christmas that comes from my kids, I love the snowy weather, and I really love all the sweet treats that come with it.
I look forward to this month all year. I’m guessing you like the holiday season too so start it out right by making a batch of these Chocolate Dipped Toffee Pecan Shortbread, then while your at it you might as well make a batch of the Peppermint Meltaway Cookies I recently shared too :).
More Shortbread Cookie Recipes You’ll Love
Funfetti Shortbread Bites Raspberry Almond Shortbread Thumbprint Cookies Glazed Maple Shortbread Cookies
