Thanksgiving is over and it’s time for the Christmas cookie baking to begin. In a nod to Thanksgiving, and because I had cranberries and oranges leftover…. Fresh Cranberry Orange Shortbread Cookies.
Growing up, my Grandma, who was a nurse, would receive gifts from patients. Usually it was food of some sort, and lots of cookies. Of course she shared those cookie with us. My favs were the Royal Dansk….you know, the ones that come in the blue tin.
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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
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!
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!!!!
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup butterscotch chips, finely chopped
- 1/2 cup English toffee bits
- 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.
- Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 inch apart on baking sheets lined with parchment paper.
- Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool.
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”