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Toffee-Chocolate Chip Shortbread




Source of Recipe


All You, 3/26/10






List of Ingredients



• 8 T (1 stick) unsalted butter, at room temperature
  
• 1/4 cup confectioners' sugar
  
• 1 tsp vanilla extract
  
• 1 cup all-purpose flour
  
• 1/4 tsp salt
  
• 1/2 cup mini chocolate chips
  
• 1/2 cup toffee bits
  






Instructions



1. Preheat oven to 350 and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectionrs' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.
   
2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.
   
3. Bake until cookies are firm and just golden around edges, 12 to 15 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.
   






Final Comments


Yield: about 2 dozen

KITCHEN TIPS
Switch candies: If you can't find toffee bits in your grocery stor, buy a chocolate-covered toffee bar (such as Heath) and chop it up.
Change chocolate: Instead of semisweet miniature chocolate chips, finely chop about 2 oz of bittersweet chocolate. Toss it into the odugh in place of the chips.
Go nuts: To add crunch and offset some of the sweeteness in these cookies, add 1/2 cup finely chopped pecans or walnuts.
Make them prettier: Create cookies that look bakery-made by using a small ice cream scoop to gather the dough into balls.