Butterscotch Shortbread Cookies
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅔ cup butterscotch chips, finely chopped
- ½ cup toffee bits
Instructions
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Fold in the chopped butterscotch chips and toffee bits until evenly incorporated.
- Place the dough on plastic wrap and shape it into a log about 2½–3 inches in diameter. Wrap tightly and refrigerate for 1–2 hours, or until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap the chilled dough and cut it into ¼-inch-thick slices. Rotate the log slightly between cuts to help maintain a round shape.
- Arrange the slices about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain pale.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
