INGREDIENTS
½ c. cornstarch
1 ¾ c. all-purpose flour
½ c. powdered sugar
1 c. (2 sticks) unsalted butter, softened
½ tsp vanilla extract
¼ tsp salt
½ c. toffee bits
½ c. butterscotch chips, finely chopped
How to make Butterscotch Shortbread Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using the parchment paper, line a baking sheet.
Step 2: Place the flour, cornstarch, and salt in a medium bowl. Mix well and set aside.
Step 3: Cream the butter and powdered sugar in another larger bowl, using an electric mixer. Then, add the vanilla and mix well until blended.
Step 4: Into the butter mixture, slowly add the dry ingredients, stirring often. Then, fold in the butterscotch chips and toffee bits.
Step 5: Onto a countertop or work surface, lay a sheet of plastic wrap. On the plastic wrap, place the dough and shape it into a log about 2.5 inches in diameter. Wrap the dough and place it in the fridge to chill for about 1 to 2 hours.
Step 6: After 1 to 2 hours, unwrap the dough and slice it into about ¼-inch pieces. On the prepared baking sheet, arrange the slices at least 2 inches apart. Place in the preheated oven and bake for about 10 to 12 minutes or until the edges are lightly browned.
Step 7: Remove from the oven when done and allow the cookies to cool for about 2 minutes on the sheet before transferring them to a wire rack to cool completely.
Step 8: Serve and enjoy!
