Toffee Shortbread Cookies
Buttery shortbread studded with toffee bits and topped with a drizzle of chocolate.
Servings: 36
Calories: 173kcal
Ingredients
- 1 cup unsalted butter cold and cubed
- 1 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 8 ounces English toffee bits (Heath Bits O' Brickle)
- 1 cup toasted macadamia nuts chopped
- 6 ounces milk chocolate morsels melted, for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (a hand-held mixture works fine also) cream the butter and sugar together, about 2 minutes. Add in the milk and vanilla and blend to combine.
- Combine the flour, baking powder, and salt in a bowl. Add to the butter and sugar mixture. Mix to incorporate. Stir in the toffee bits.
- Form the dough into two logs, about 1 ½ - 2 inches in diameter. Roll the logs in the chopped macadamia nuts. Wrap and chill in the refrigerator for 8 hours or overnight.
- Preheat oven to 375℉. Slice the dough into ¼-inch slices. Place on parchment-lined baking sheets. Bake for 9-10 minutes until lightly brown around the edges. Cool.
- Using a piping bag or spoon, drizzle the melted chocolate over the cookies. Alternatively, dip half of the cookie in the melted chocolate. Let set before storing in an airtight container.
Nutrition
Calories: 173kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 29mg | Fiber: 1g | Sugar: 11g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg