Butterscotch Shortbread

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From the kitchen of One Perfect Bite...This unique variation of shortbread is as light and tender as the classic, but one bite of this version will transport butterscotch devotees to a cookie lover's Eden. Imagine a buttery cookie to which butterscotch chips and toffee bits are added, and I think you'll understand why these cookies have become a tea-time favorite. They are easy to make and bake, but because they are so short, the dough has a a tendency to crumble when it is rolled. If you encounter this problem, just keep reforming the dough as you go along. It also helps if the dough is kept cold and rolled on a well-floured surface with a lightly floured rolling pin. The addition of an egg yolk to the dough would probably make the dough more cohesive, but I was hesitant to alter a successful recipe without more time to test the result. If you like butterscotch, you'll love these cookies. They are great keepers if they are carefully packed in an airtight container. I do hope you'll give this recipe a try. You might find you have a new cookie favorite. Here's how they are made.

Butterscotch Shortbread ...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking

Ingredients:
1 cup butter, softened
1/2 cup confectioners' 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 milk chocolate English toffee bits

Directions:
1) Combine butter and confectioners' sugar in bowl of an electric mixer. Cream until light and fluffy. Beat in vanilla.
2) Combine flour, cornstarch and salt in a separate bowl. Whisk to combine. Gradually add flour mixture to creamed mixture. Mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
3) Preheat oven to 350 degrees F.
4) On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a floured 2-inch fluted round cookie cutter. Place cookies 1 inch apart on ungreased baking sheets.
5) Bake for 10-12 minutes, or until lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen cookies.








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