If you like shortbread, you’ll like these cookies. This must be the first time I’ve made shortbread for my family because they weren’t too crazy about these cookies. I think they bit into the cookies expecting regular cookie texture and instead got shortbread which threw them off. The cookies have a good flavor with a shortbread texture and are quick and easy to make. I doubled the recipe and it still didn’t make a lot so if you want more than a few dozen, triple or quadruple the recipe. This recipe came from “All You” magazine.
8 tablespoons (1 stick) butter, room temperature
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup toffee bits or chopped up Heath or Skor bars
1/2 cup pecans or walnuts if desired
1 Preheat oven to 350. Cream together butter, sugar and vanilla until smooth. Stir in flour and salt just until dough forms. Fold in chips and toffee and nuts if including.
2 Roll dough into 1″ balls or use a small scoop to form balls. Place on cookie sheets 1″ apart pressing down lightly on each one with a moistened palm.
3 Bake until cookies are firm and just golden around the edges, 12 – 14 minutes. Let sit in cooling rack for 5 minutes then remove to trays to cool completely. Store tightly covered.