Butterscotch Shortbread Cookies
These melt in your mouth Butterscotch Shortbread Cookies are everything shortbread should be: buttery, crumbly lightly sweetened, and totally delicious. This batch makes a bunch so be prepared to share with friends and family.
- 1 3/4 cups all purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2/3 cup butterscotch chips finely chopped
- 1/2 cup toffee bits
In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
In a large bowl, cream together butter and powdered sugar.
Mix in vanilla extract.
Gradually add flour mixture to creamed mixture, stirring to combine.
Stir in butterscotch chips and toffee bits.
Place dough on top of a sheet of plastic wrap. Form the dough into a log about 2.5 - 3 inches in diameter. Wrap the log with the plastic wrap and refrigerate dough roll for 1 to 2 hours or until nice and firm.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
Bake for 10 to 12 minutes or until lightly browned on the edges. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.