Toffee Butterscotch Shortbread Cookies

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Toffee Butterscotch Shortbread Cookies 4

Cookies, cookies, cookies, has there ever been a treat so sweet???

When your sweet tooth acts up, give into the temptation with a Toffee Butterscotch Shortbread Cookie.


A classic cookie with a tasty twist. Buttery, golden, sweet and tender shortbread cookies with rich butterscotch chips and buttery toffee bits…….a match made in heaven.

I love shortbread cookies, but add the butterscotch and toffee
……….perfection.

Toffee Butterscotch Shortbread Cookies 5

Butterscotch and toffee both have that luscious caramel essence. One smooth ( butterscotch), and the other crunchy ( toffee ).

Toffee Butterscotch Shortbread Cookies are simple to make and go perfect with a cup of steaming coffee for an afternoon treat.

I made these and sent a care package of them to my brother. When I ask him a few days later how they were he said they were awesome!

Toffee Butterscotch Shortbread Cookies 2

I asked him how my nephew and his girlfriend liked them, and he said …….eh! Which meant more for my brother!!!

Now, if you are a fan of shortbread cookies, butterscotch, and toffee……..Toffee Butterscotch Cookies are the cookie treat for you!!!!

Toffee Butterscotch Shortbread Cookies
 
Ingredients
  • 1 cup butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • ½ cup butterscotch chips, finely chopped
  • ½ cup English toffee bits
Instructions
  1. In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in vanilla. Sift flour, cornstarch and salt onto a large bowl; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Place between 2 sheets of parchment paper, pressing flat and refrigerate for about 1 hour.
  2. Preheat oven to 350°. On a lightly floured surface, roll out dough to ¼-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 inch apart on baking sheets lined with parchment paper.
  3. Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Salted Caramel Shortbread Cookies

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Salted Caramel Shortbread Cookies

Salted Caramel Shortbread Cookies

Every once in a while you make something that is sooo good……Salted Caramel Shortbread Cookies are it!!!
When I was a kid, my Grandma always had several goodies at her house…….. M&M’s, Ding Dong’s (in the frig) and shortbread cookies. I have always loved shortbread cookies, and my Grandma had the kind that came in the blue tin. Once it was empty she used it for sewing stuff……buttons, thread and the like. I helped her empty many a tin…… Continue reading “Salted Caramel Shortbread Cookies”


It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Caramel Cookie Dough Bars

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Caramel Cookie Dough Bars

I am not usually a fan of a cookie bar………until I made these Caramel Cookie Dough Bars. All I can say is yum!!!

Caramel Cookie Dough Bars


Shortbread is one of my favorite tastes, a little bit sweet, a little bit salty, and little bit crispy……just an all around tasty treat. Every year for Christmas,once we reached a certain age,my Grandma would buy us a tin of shortbread cookies and wrap them in a dish towel. I loved those tins and the cookies.To this day shortbread always reminds me of my Grandma.

Since this is a layered bar I guess I will need to speak of each layer. Shortbread……check!

Caramel…..it can make anything taste great. Now, I have made homemade caramel many times, but I discovered a little secret…….Dulce de Leche. It’s caramel, in a can, already to go! It’s in the same section as the sweetened condensed milk at the grocery store. If I can save a step,and it tastes great, I say why not! But feel free to make your own for this recipe.

Cookie Dough……I have never made cookie dough without eggs before and since you do not bake these bars, except for the shortbread layer, you need an egg free cookie dough. This one is really good and you don’t have to worry about getting sick from eating it.

Chocolate Ganache…….what can I say about dark chocolate and cream that hasn’t already been said……….it’s a slice of heaven.

Combine all these layers and you get a sinfully rich and delicious bar. Speaking of which, I think there are two still left…………yeah!

Caramel Cookie Dough Bars Collage

Caramel Cookie Dough Bars
Author: 
 
Ingredients
  • For Shortbread:
  • 2 cups (4 sticks) butter, softened
  • 1 cup sugar
  • ¼ cup light brown sugar, packed
  • 3¾ cup all-purpose flour
  • ½ teaspoon salt
  • For Caramel:
  • 1 can dulce de leche (by the sweetened condensed milk)
  • For Cookie Dough:
  • 1 cup (2 sticks) butter, softened
  • ½ cup sugar
  • 1 cup light brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup semisweet chocolate chips
  • For Chocolate Ganache:
  • 1½ cups dark chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.

To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned.
  2. For the caramel layer: Spread caramel evenly over the shortbread crust. Place in freezer for about 15 minutes.
  3. To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
  4. Chocolate Ganache Layer: Place 1 cup chocolate chips and heavy cream in a glass bowl. Microwave in 30 second intervals until chocolate is melted. Remove from microwave and add remaining chocolate chips and vanilla and stir until smooth and silky. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
  5. To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.

This recipe was adapted from http://www.kevinandamanda.com/recipes/dessert/cookie-dough-billionaire-bars

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly