I am a Major Fan of Shortbread – all kinds and flavors. I just Love Shortbread. However, I have had a few that were just not buttery enough, or too course. I feel a really good shortbread should just melt in your mouth. This Toffee Shortbread is smooth, buttery and definitely melts in your mouth. It’s super easy to make and a joy to eat.
Buttered Toffee Shortbread
1 1/2 cups Butter – softened
1 cup Powdered Sugar
2 tsp Vanilla
3/4 Cup Cornstarch
2 2/3 cups Flour
1/2 tsp Salt
1 1/2 cups (1 bag Heath Bits-O-Brickle) English Toffee Bits
In large bowl, with a stand or hand mixer, whip butter and powdered sugar to a light and fluffy consistency (between 5 and 7 minutes). Beat in vanilla. In separate bowl combine the flour, cornstarch and salt. Gradually add the flour mixture to the butter mixture and mix well. Fold in the Toffee Bits by hand.
If you wish to make your shortbread into finger shape – line a 9 x 13 pan with parchment paper and then press the shortbread into the bottom of the pan. Cover and chill for at least 1 hour.
If you wish to make your shortbread into circle shape – cover your mixing bowl and chill for at least 1 hour.
If baking a pan of shortbread – preheat oven to 325 degrees. Bake for 18 minutes. Remove from oven and cut the partially baked shortbread into finger size shapes. Prick each piece with a fork and return to the oven for 8 more minutes.
If baking round cookie shapes – preheat oven to 350 degrees. On a lightly floured board, roll out the dough to 1/4 inch thick. Cut with a 2 inch round cookie cutter and place on parchment paper lined baking sheet. Leave 1 inch space between cookie. Bake for 10 to 12 minutes or until lightly browned edges.
Store cooled Shortbread in an airtight container.
