Toffee bits transform traditional buttery shortbread into a rich cookie full of deep, caramel flavor. Using a variety of autumnal-themed cookie cutter shapes will make these sweets a charming addition to any teatime. Pictured with our Biscoff-Pumpkin Truffles and Cherry-Orange Tartlets.
Toffee Shortbread
Makes approximately 18
Ingredients
- 1 cup unsalted butter, softened
- ½ cup firmly packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 cups all-purpose flour
- ½ cup toffee bits
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 325°.
- In a large bowl, beat together butter and light brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in vanilla extract and salt. With mixer at low speed, gradually add flour and toffee bits, beating just until a dough begins to form.
- Press dough into an 8-inch square baking pan.
- Bake until shortbread is lightly browned, 35 to 40 minutes. While still warm, use small leaf-shaped cutters to carefully punch shapes into shortbread, leaving shortbread in the pan to let cool completely.
- When cooled, flip shortbread out of pan and use cutters to carefully cut out shapes, discarding scraps. Store shortbread in an airtight container and serve within 3 days.
