CHOCOLATE COVERED TOFFEE SHORTBREAD COOKIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3/4 cup cornstarch
  • 2 1/4 cup flour
  • 1/2 tsp. salt
  • 1 1/2 cup butter
  • 1/2 cup cane sugar
  • 1/2 cup powdered sugar
  • 2 tbsp. brown sugar
  • 1 1/2 tsp. vanilla
  • 2 tbsp. milk/soy milk
  • 1 1/2 tsp. lemon juice
  • 1 tsp. cinnoman
  • 1 bag toffee bits (I used Heath bar bits)

Directions

  • Whisk cornstarch, flour and salt together in a bowl and set aside.
  • Cream butter until smooth, and add sugars, beating until smooth.
  • Add vanilla, milk, cinnoman and lemon juice and blend well.
  • Stir in toffee bits until incorporated.
  • Add flour mixture to liquid ingredients and combine well.
  • Flatten dough into disk shape and let chill for at least one hour.
  • Preheat oven to 350F, and roll dough into two or three 1 inch diameter logs.***
  • Slice into 1/4-1/3 inch thick slices and place on a parchment paper lined cookie sheet.
  • Press each down until about 1/8 an inch (pretty thin).
  • Bake for 8-10 mins, depending on your oven.
  • ***You may also roll out the dough and cut it into shapes of your liking - I just got lazy.

Notes

Categories: Brownie  Cookies  Dessert 

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