How can one go wrong with Shortbread cookies for the Holidays. They are a must have…add pieces of Toblerone and you just took Shortbread up a notch.
My daughter is working in England this year and decided to make these cookies for her colleagues. She rolled the dough and sliced it, I like to just drop the dough by spoonfuls, so the cookies will not be as thin. Either way, they are wonderful with a cup of tea.
Toblerone Shortbread
Yields: 36 cookies
Ingredients:
- 2 cups softened butter
- 1 cup sugar
- 1 tsp. vanilla extract
- 3 1/2 cups flour
- 1/2 cup cornstarch
- 200g Toblerone, chopped
Instructions:
- Preheat oven to 350°F.
- In a large bowl beat butter and sugar at high speed until light and fluff, then add vanilla.
- In a separate bowl, combine flour and cornstarch.
- Gradually add the flour mixture to the butter mixture, beating well after each addition.
- Stir in the Toblerone pieces.
- Wrap dough in plastic wrap and roll into a log. Cut each cookie about a 1/4 in. thick. OR roll dough into 1 in. balls and gently flatten. Place cookies 1 inch apart on a parchment-lined baking sheet.
- Bake for 15 to 20 min, or until lightly browned.
- Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Recipe adapted from Snack works
Hope you are enjoying this wonderful time of the year with your loved ones.
Enjoy every moment!
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