Butterscotch Shortbread Cookies
Indulge in the delightful world of Butterscotch Shortbread Cookies. These irresistible treats are a heavenly combination of buttery shortbread infused with the rich flavors of butterscotch and toffee. With their melt-in-your-mouth texture and mouthwatering aroma, these cookies are guaranteed to captivate your taste buds.
Ingredients
- ½ cup 120g cornstarch
- 1 ¾ cups 220g all-purpose flour
- ½ cup 60g powdered sugar
- 1 cup 225g or 2 sticks unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup 85g toffee bits
- ½ cup 90g finely chopped butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, cornstarch, and salt. Mix well and set aside.
- In a larger bowl, cream together the softened butter and powdered sugar using an electric mixer. Add the vanilla extract and mix until well blended.
- Gradually add the dry ingredients to the butter mixture, stirring until fully incorporated. Fold in the butterscotch chips and toffee bits.
- Place a sheet of plastic wrap on a countertop or work surface. Transfer the dough onto the plastic wrap and shape it into a log approximately 2.5 inches in diameter. Wrap the dough tightly in the plastic wrap and chill in the refrigerator for 1 to 2 hours.
- After chilling, unwrap the dough and slice it into approximately ¼-inch thick pieces. Arrange the slices on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned. Remove from the oven and let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve these delectable Butterscotch Shortbread Cookies and enjoy every bite!