Toffee Shortbread Cookies
- 2 days ago
- 3 min read
Ingredients
Shortbread Dough
1 cup unsalted butter softened (226 g)
¾ cup granulated sugar 150 g
2 tbsp light brown sugar packed (25 g)
1 large egg yolk about 18 g
1 tsp vanilla extract
2¼ cups all-purpose flour 270 g
½ tsp fine sea salt
1 cup toffee bits plain or chocolate-coated (about 160 g)
Chocolate Dip
4½ oz Lindt milk chocolate chopped (125 g)
½ tsp vegetable shortening about 2 g
½ cup chopped toffee bits about 80 g
Instructions
Make the Shortbread Dough
Using a hand mixer or the paddle attachment of a stand mixer, beat the butter for 1 minute.
Add the granulated sugar and brown sugar, and beat on medium speed until light and fluffy, about 2 to 3 minutes.
Add the egg yolk and vanilla extract, and mix until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk together the flour and salt.
Add the dry ingredients to the butter mixture and mix on low speed just until a dough begins to form. Avoid overmixing.
Add the toffee bits and mix briefly on low speed, or fold them in with a spatula, until evenly distributed.
Shape the dough into a flat disc and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
The dough can also be frozen for up to 2 months. Let it thaw in the fridge for a few hours.
Shape the Cookies
Line two large baking sheets with parchment paper or silicone baking mats.
Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes, or until it is firm but easy enough to roll without cracking.
On a lightly floured surface, roll the dough to ¼-inch (6 mm) thickness. You don't want the dough to be too thin, or the cookies might burn or be too crispy.
Cut the dough using a 2-inch (5 cm) round cookie cutter. Arrange the cookies on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
Gather and reroll the scraps as needed, handling the dough as little as possible.
Bake
Preheat the oven to 350°F (175°C).
Bake one sheet at a time for 10 to 12 minutes, or until the cookies look set and the edges are just beginning to turn golden.
Immediately after removing the cookies from the oven, use a round cookie cutter slightly larger than the cookies to reshape them, if desired. Place the cutter around each warm cookie and move it gently in a circular motion to smooth the edges.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.Refrigerate the cut cookies for 15 to 20 minutes while the oven preheats.
Decorate
Place the chopped milk chocolate and shortening in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until completely melted and smooth.
Dip half of each cooled cookie into the melted chocolate, allowing the excess chocolate to drip back into the bowl.
Place the dipped cookies on a parchment-lined or silicone-lined baking sheet. Sprinkle the chocolate with chopped toffee bits before it sets.
Let the chocolate set completely at room temperature. To speed up the process, refrigerate the cookies for about 10 minutes.
Description
The shortbread with the toffee pieces and the chocolate makes this an unforgettable cookie. Pure joy.
Servings
30
Notes
This looks like a long and difficult recipe but it is just because it is written out in detail and divided into parts. I needed a very small dusting of flour. I suggest that you take part of the dough to roll and return the balance to the refrigerator until you finish rolling the first part. If it gets to soft, it is difficult to roll. The cookies are so good.
Source
Camila Hurst for Pies&Tacos
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