Sunday, December 19, 2010

Toffee Shortbread Meltaways

Christmas to me means shortbread. My grandma always had rolled shortbread cookies around the holidays. My favourites were the stars (yes they taste different!). I love the buttery richness of shortbread. I love it plain and I love it with add ins like fruit and chocolate.

A good friend of mine brought me some of these cookies in a care package when I had my second daughter 2 years ago. After trying 1 cookie I emailed her begging for the recipe. They are incredibly delicate, soft cookies with a hint of toffee flavour. I have a hard time eating only 1 or 2 of these at a time, if I'm having coffee I can make 6 of them disappear!

Give them a try this Christmas, your family and friends will love them!

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Toffee Shortbread Meltaways adapted from the 2006 Robin Hood Baking is Back booklet
1 c. butter, softened
1/2 c. icing sugar
2 tsp vanilla
1 3/4 c. all purpose flour
1/2 c. corn starch
3/4 tsp baking powder
1 c. Skor toffee bits


1. Beat together the butter, icing sugar and vanilla.
2. In separate bowl combine flour, corn starch, and baking powder.
3. Add the butter mixture to the flour mixture and combine, stir in toffee bits.
4. Roll tablespoonfuls of dough into balls and place on a cookie sheet lined with parchment paper, about 2 inches apart.
5. Bake at 350˚F for approx 12 - 15 min, until lightly golden. Let cool on pan for 5 min.

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1 comment:

  1. Good morning! Yet another "hit"! You really have the best recipes! Thanks for sharing!