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Sunday, May 5, 2013

Butterscotch Shortbread



My Weekly Menu page has been updated for the coming week. Take a peek when you have some time. Have you visited my new Facebook fan page? I've posted my thought for today. You can see it, here

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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20 comments :

Pondside said...

These look delicious, Mary. I don't know if we can get the toffee bits up here, but I'll be in WA next week and will add this to my list of things to buy to make some of the many blog recipes I want to try.

Rhodesia said...

I love butterscotch and I love Shortbread so this sounds like an amazing combination. Yum yum. Have a good day Diane

Rosie @ Blueberry Kitchen said...

This looks so delicious, I really love the sound of butterscotch shortbread!

Chris Scheuer said...

Holy Schmoly, these look amazing! I'm a total sucker for shortbread and then add brickle and butterscotch? Good thing I'm not your neighbor, your cookie jar would only have crumbs left in it!

Merisi said...

Oh goodness!

Note to myself:
Stop scratching the screen! ;-)

Barbara F. said...

Mary, I bet this shortbread just melts in your mouth! I love shortbread. Love the new avi, too! xo

bellini said...

Butterscotch has always been a favourite from sundaes to candy. Pass me a Werthers and one of these please.

David said...

Mary, This shortbread sounds terrific! Butterscotch and shortbread...two great things...together! Thanks for the recipe... Take Care, Big Daddy Dave

decocinasytacones said...

My favourite biscuit in the entire world.Full of butter, so good.
Love and have a great week!

Foodycat said...

Ooh yum! I've had bought biscuits similar to these and they were gorgeous, so home made must be even better! I also love the new design for the site. Very clean.

FABBY'S LIVING said...

Loving the cookies too! Thank you for the recipe. Hugs,
FABBY

Gerlinde in Dallas said...

I have always loved anything butterscotch and your cookies looks delicious!

I also love the new look of your blog! :)

Ginny said...

Oh, this is lovely!!! We just bought a box of Walker's shortbread cookies shaped like little Scottie dogs. Not bad, but I know yours would be better.

Kim G. said...

As a huge shortbreads fan, I have to try these as they look so yummy!

GLENDA CHILDERS said...

I haven't had much time for blog reading lately, so I have missed your beautiful blog makeover. I love your header and how fun to have a beautiful picture of you.

Fondly,
Glenda

Sugar et al said...

Butterscotch in shortbread! How delicious..I cannot wait to try this one!

Kimberly Bright said...

butterscotch in shortbread? To die for!

clydewoman said...

Just in time for Mother's Day. My momma loves shortbread and loves butterscotch. Thank you for sharing!

Joanne said...

Butterscotch is one of my favorite cookie flavors! This shortbread sounds utterly addictive.

Anonymous said...

I made these delicious shortbread cookies today. The added chips really sets them apart from regular shortbread. I found the dough very easy to work with, not crumbly at all. I have heard that the flavor of shortbread improves with time. Have you found this to be the case with these cookies? Is it better to store them at room temperature or to freeze them? Thanks so much!

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