Butterscotch Shortbread

Total Time:Prep: 30 min. + chilling Bake: 10 min./batch

Recipe by Sandy McKenzie, Braham, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 18, 2023

After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I’ve given away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN

TEST KITCHEN APPROVED

Butterscotch Shortbread

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Yield:4-1/2 dozen
Prep:30 min
Cook:10 min
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup butterscotch chips, finely chopped
  • 1/2 cup milk chocolate English toffee bits
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Directions

  1. 1
    In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
  2. 2
    Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
  3. 3
    Bake 10-12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts

1 cookie: 76 calories, 5g fat (3g saturated fat), 10mg cholesterol, 45mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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