Butterscotch Shortbread

Okay, last cookie post for a while. Promise. And it's a short one to boot. These cookies also were part of the boxes of goodies I gave to friends and family. Chopping the chips was a little tedious, but worth it. In hindsight, perhaps the vitamix would've helped with that. After tasting them, I thought they could use a teeny extra bit of salt, so I added that to the recipe. Because I used a smallish cutter, I got about 40 cookies from one batch. Always a good thing when making 80+ cookies at a time.



Butterscotch Shortbread
adapted from Cookies & More 2011
published by Taste of Home


1 c butter, softened
½ c powdered sugar
1 tsp vanilla
1 ¾ c all-purpose flour
½ c cornstarch
¼ tsp salt
½ c butterscotch chips, finely chopped
½ c toffee bits
Kosher salt for sprinkling


Line 2 baking sheets with parchment paper or silpat liner. Preheat oven to 350F.

In a large bowl, cream the butter and powdered sugar together until light and fluffy. Beat in vanilla. In a separate bowl, combine the flour, cornstarch, and salt. Gradually add dry ingredients to the butter mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and chill for 1 hour.

Roll out dough on a lightly floured surface to ¼” thickness. Cut into desired shapes, and place on prepared baking sheets. Sprinkle a few salt crystals onto each cookie. Bake until lightly browned, about 10-12 minutes. Cool on wire racks.