BROWN SUGAR TOFFEE SHORTBREAD

BROWN SUGAR TOFFEE SHORTBREAD

I love to bake all kinds of cookies, but I often turn to shortbread when I want something quick, easy, and crowd-pleasing. These Brown Sugar Toffee Shortbread certainly check all of those boxes. They feature simple flavors in a simple recipe. And they’re always such a hit!

The starting point of these cookies is a fairly basic shortbread made with plenty of brown sugar. To that, toffee bits and a hint of cinnamon provide a wonderful flavor. These should really come with a warning because they’re so addictive!

With as much baking as I do, I have the basics on hand almost all of the time. If you bake even somewhat frequently, then you’re likely to have everything you need to make these cookies whenever you want to whip up a batch. I love the toffee bits in them to amplify all of that brown sugar, but you can easily substitute something else (like chopped nuts or chocolate) if needed.

Brown Sugar Toffee Shortbread pack a lot of flavor in a small package. A great simple recipe that’s sure to please!

INGREDIENTS:

• 3/4 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 1 & 3/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup toffee bits

DIRECTIONS:

1. Using an electric mixer on medium speed, beat the butter, brown sugar, and vanilla until light and fluffy.
2. Reduce mixer speed to low. Add the flour, cinnamon, and salt, and mix just until combined. Mix in the toffee bits. The dough will be crumbly but should hold together when pinched.
3. Gather the dough into a thin disc. Cover in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
5. Place the dough on a lightly floured surface. Roll out the dough to 1/4-inch thickness.
6. Use a 2-inch round cookie cutter (or any cutter of your choice) to cut out the cookies. Gather and re-roll the dough once and continue cutting out the cookies.
7. Place the cookies on the prepared pan, leaving about 2 inches between cookies. Bake 12 to 15 minutes, or until the cookies are browned.
8. Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

More Deliciouse Recipe BROWN SUGAR TOFFEE SHORTBREAD @ bakeorbreak.com